Preserved Lemon Pasta with Zucchini and Yellow Squash
A preserved lemon recipe! Pull out those trusty, tasty preserved lemons and get to cooking. I have a recipe for preserved lemons but you can also purchase them on Amazon or a specialty food store. However, check out the recipe for preserved lemons I have posted on the blog because there is nothing like homemade when it comes to cooking.
The recipe for this pasta has a few steps to get to the finished product but it is actually pretty easy and fast. That is always a win with me due to my busy schedule. I am sure many of you can relate.
A sauce is made by pureeing the preserved lemon, garlic, and white wine vinegar in a blender. Afterwards, it is added to spaghetti covered in an oil infused with chili flakes and aleppo pepper. Just a couple of quick tips. I let the pasta cook a while in the oil before I toss it to make some of the pasta slightly crispy. You can also adjust the amount of chili flakes and aleppo pepper you add to the dish to your preference. Most of the heat is coming from the chili flakes. Aleppo pepper is an earthy and more mild to moderate heat pepper I add for the flavor attributes. The dish is finished by adding fresh Italian parsley and topping with pan seared zucchini and yellow squash. This is a beyond tasty pasta dish that is also easy and convenient.
Preserved Lemon Pasta with Zucchini & Yellow Squash
Yield: 6 servings
1/2 preserved lemon
1/2 cup olive oil
1/4 cup white wine vinegar
5 cloves garlic
Add all ingredients to a blender. Blend on high until smooth. If desired, strain sauce through a fine mesh strainer. Set aside until ready to use.
Zucchini & Squash
1 tbsp canola oil
2 zucchini, cut into half coins
2 yellow squash, cut into half coins
1/2 tbsp black pepper
1 tsp salt
Heat oil in pan. add the zucchini and squash pieces until the bottom of the pan is covered. Do not lay the zucchini and squash on top of each other. Create an even layer so each piece is being seared. Remove the zucchini and squash once it has a nice brown, sear on the side laying on the pan. It normally takes about 3 to 5 minutes.
1 tbsp canola oil
1/2 tbsp chili flakes
2 tsp aleppo pepper
1/2 cup reserved pasta water
1/2 cup italian parsley, leaves only
Cook the pasta until al dente. While the pasta is cooking, heat the canola oil. Once heated, add chili flakes and alleppo pepper to the oil and cook while stirring for about 1 to 2 minutes over medium heat. Start adding the pasta slowly coating with the oil. Cook in the oil for about 2 minutes. Add the pasta water and the preserved lemon sauce. Toss the pasta so it is completely covered in the sauce and cook for about 3 minutes while moving. Remove from heat.
Add parsley and mix into the pasta dish. Top with pan seared zucchini and squash. Serve while hot.