Summer Zucchini Pasta With Lemon & Basil

by andre lisowski, delikatessen's co-founder and head designer

This pasta holds a special place in my heart, as it instantly brings me back to a magical summer evening in 2017 at Tenuta Monvillone, a charming family-run hotel and farm in Piemonte. Nestled in the rolling hills, this little haven served me a dish so simple yet unforgettable that I’ve been recreating it ever since. 
The key to its magic lies in the freshest ingredients—young zucchinis and homemade pasta, a combination that captures the essence of the Italian countryside. Even today, Tenuta Monvillone remains dedicated to natural, honest food, preserving the tradition of this beautiful dish. While dried pasta and larger zucchinis can work in a pinch, using the freshest, youngest ingredients will bring you closer to the authentic experience.
INGREDIENTS
Serves 4

- 700 g very young zucchini (about 8-10 small zucchinis), grated on the thick side of your grater

- 45 ml (3 Tbsp) olive oil + more to finish

- 4-5 cloves garlic, minced

- Zest of 1 lemon and juice of 1/2 lemon

- 30-50 g freshly grated Parmesan or Pecorino cheese (use Pecorino for a stronger flavor)

- 450 g dried long pasta (Spaghetti, Linguine, Fettuccine, Bucatini, Tagliatelle; ideally fresh pasta)

- 15 g unsalted butter (1 Tbsp)

- Fresh herbs: basil, dill, mint

METHOD
1. Grate your young zucchinis on the thick side of your grater and squeeze them in your hands to remove excess liquid. Set aside.
2. Bring a large pot of water to a boil. While the water is heating up, start on the zucchini.
3. Heat a large pan over medium-low heat. Add the olive oil and minced garlic. Cook until the garlic is fragrant but not browned.
4. Now add the zucchini and fry it for one minute. Then add a little bit of water and cover with a lid for one minute. The zucchini will get soft and full of flavor.
5. Your pasta should be getting al dente now. Bring it directly to your pan with the zucchini, garlic, and lemon zest and juice mixture, and add your fresh herbs: basil, dill, mint.
6. Add some pasta cooking water—don’t be afraid to add too much, as the pasta will absorb it. Keep mixing with the herbs and cook for another minute. The herbs will give an amazing taste to your pasta.
7. Stir in the grated cheese and butter, tossing the pasta over medium heat to combine. If the mixture gets too thick, add some reserved pasta water to thin it out.
8. Serve in bowls, topped with more grated cheese, fresh herbs, and a drizzle of high-quality olive oil.
SPECIAL NOTE:
For a personalized twist on this dish, consider these options:
- Spicy Kick: add minced jalapeño or any type of chili if you’re up for some heat. Adjust the amount based on your spice tolerance.
- Umami Boost: black garlic adds a rich, umami flavor that complements the dish beautifully. It brings a unique depth to the pasta.
- Nutty Contrast: for added texture and a pop of color, sprinkle in toasted pistachios. Their rich, nutty flavor and vibrant green color can enhance both the taste and the visual appeal of your pasta.
- Crispy Topping: for a delightful crunch, top your pasta with crispy fried shallots or garlic. This adds a savory, crispy texture that contrasts beautifully with the tender ingredients.