Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, spaghetti with zucchini & fried lemon. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Spaghetti with Zucchini & Fried Lemon is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Spaghetti with Zucchini & Fried Lemon is something that I have loved my whole life.
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 begin with this particular recipe, we must first prepare a few components. You can cook spaghetti with zucchini & fried lemon using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Spaghetti with Zucchini & Fried Lemon:
- Get 1 lb spaghetti
- Get 1/4 cup olive oil, plus more for drizzling
- Prepare 2 oz sunflower seeds
- Prepare 1 medium onion
- Prepare 1 lemon
- Get 2 tbsp capers
- Make ready 1.25 lbs zucchini
- Prepare 6 oz feta cheese, crumbled
- Make ready to taste fresh parsley, chopped
- Get to taste, salt & pepper
Sun Spaghetti With Siced Zucchini Chutney Sauce, Asian Pasta With Sauteed Vegetables, Ham And Spaghetti Alfredo. Go green(er) with spaghetti with zucchini and spinach. When the pasta is cooked to your. This dish is so unbelievably good: the zucchini, spaghetti squash, Parmesan cheese and toasted The zucchini juices will coat the spaghetti squash and help the cheese melt beautifully throughout.
Instructions to make Spaghetti with Zucchini & Fried Lemon:
- 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.
- Thinly slice onion and lemon (be sure to remove the seeds). Also, using a mandoline (big time saver!) thinly slice the zucchini.
- 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.
- 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)
- Add capers, stir and let sizzle for 2 minutes.
- 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…
- Turn off the heat and wait for one minute. Then, add the cooled down spaghetti and toss to coat.
- Keep tossing while adding the chopped parsley, the sunflower seeds and feta cheese. Serve with some additional parsley for garnish.
- 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.
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