Lemon-Pepper Linguine with Squash

  

This simple vegetarian pasta recipe is boosted by thinly sliced zucchini and summer squash. The secret to a quick, silky no-cook pasta sauce is to save a bit of the starchy pasta-cooking water to toss with grated cheese, herbs, and bright lemon at the end.

 

Ingredients

1 pound whole-wheat spaghetti

3 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

1 ½ tablespoons black peppercorns

1 pound thin zucchini, trimmed and very thinly sliced lengthwise

8 ounces thin yellow squash, trimmed and very thinly sliced lengthwise

1 teaspoon kosher salt

1 cup packed soft fresh herbs, such as dill, parsley, chives and/or basil, coarsely chopped

½ cup finely grated Manchego cheese, plus more for serving

2 tablespoons lemon zest

3 tablespoons lemon juice

 

Over high heat, bring a large pot of water to a boil. Cook the spaghetti for two minutes less than the package directions. Drain and set aside three-quarters of a cup of the cooking water. Put the pasta back in the pot.

In the meantime, heat the oil and butter in a large skillet over medium-high heat. Cook, stirring constantly, until the pepper is fragrant, about thirty seconds. Mix in the zucchini, squash, and salt. Cook, mixing lightly occasionally, for three to four minutes, or until just softened. Place the zucchini and squash in the same pot as the pasta. Combine the pasta water, herbs, cheese, lemon zest, and juice in a mixing bowl. To combine, gently stir everything together. Serve with additional cheese