Spaghetti with Zucchini & Fried Lemon
Spaghetti with Zucchini & Fried Lemon

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, spaghetti with zucchini & fried lemon. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Spaghetti with Zucchini & Fried Lemon is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Spaghetti with Zucchini & Fried Lemon is something that I’ve loved my whole life. They’re nice and they look fantastic.

Zucchini Spaghetti Haiku: "Really just a sauce, albeit, a tasty one. Toss spaghetti with zucchini and garlic oil. Using a mandolin can be dangerous, so use caution or, if you feel unsure of.

To get started with this recipe, we have to first prepare a few ingredients. You can cook spaghetti with zucchini & fried lemon using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Spaghetti with Zucchini & Fried Lemon:
  1. Get 1 lb spaghetti
  2. Make ready 1/4 cup olive oil, plus more for drizzling
  3. Get 2 oz sunflower seeds
  4. Prepare 1 medium onion
  5. Make ready 1 lemon
  6. Prepare 2 tbsp capers
  7. Prepare 1.25 lbs zucchini
  8. Take 6 oz feta cheese, crumbled
  9. Get to taste fresh parsley, chopped
  10. Prepare to taste, salt & pepper

This Zucchini Spaghetti with lemon zest recipe is a perfect example. It's not Spaghetti Fauxlognese or Spaghetti and Soyballs. It's spaghetti tossed with zucchini, fresh herbs, and lemon zest. How to Make Spaghetti with Zucchini and Garlic.

Instructions to make Spaghetti with Zucchini & Fried Lemon:
  1. Cook spaghetti in salted water according to the package. Once al dente, drain and rinse with cold water to bring its temperature down. In the colander, drizzle the pasta with olive oil and toss, to prevent it from sticking.
  2. Thinly slice onion and lemon (be sure to remove the seeds). Also, using a mandoline (big time saver!) thinly slice the zucchini.
  3. Use a large wok and heat the olive oil on medium-high heat. Add the sunflower seeds and fry them, stirring, for 3 to 4 minutes. Use a slotted spoon to remove the seeds and reserve.
  4. In the same oil, add the sliced onion and lemon. Season with salt and pepper and fry until the onions begin to caramelize and the lemon has softened (this will take around 5 minutes)
  5. Add capers, stir and let sizzle for 2 minutes.
  6. Add the zucchini, some more salt and pepper, and cook until the zucchini have shrunk in size by about half and are translucent (about 12 minutes). By now, the entire kitchen should smell like a delicious, lemony sauce…
  7. Turn off the heat and wait for one minute. Then, add the cooled down spaghetti and toss to coat.
  8. Keep tossing while adding the chopped parsley, the sunflower seeds and feta cheese. Serve with some additional parsley for garnish.
  9. TIP: if you prefer, you can remove the lemon peels as you eat. I myself LOVE its bitter tang, but it can be a bit overwhelming for some.

Ever since I was a child, pasta was a notorious weakness of mine. If you love zucchini then try these chicken zucchini fritters. Toss pasta with pesto, zucchini, and ½ cup of cooking water; add an. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Here's a classic Spaghetti with Zucchini & Basil recipe that utilizes the fresh late summer vegetables and herbs to be found at your local farmer's market.

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