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Lemon-Pepper Linguine with Squash

  • 30 m
  • 30 m
Nora Singley
“Thinly sliced zucchini and summer squash bulk up this easy vegetarian pasta recipe. Saving a bit of the starchy pasta-cooking water to toss with grated cheese, herbs and bright lemon at the end is the secret to a fast, silky no-cook pasta sauce.”


    • 1 pound whole-wheat spaghetti
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons unsalted butter
    • 1½ tablespoons black peppercorns, coarsely ground
    • 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 Cacio de Roma or Manchego cheese, plus more for serving
    • 2 tablespoons lemon zest
    • 3 tablespoons lemon juice


  • 1 Bring a large pot of water to a boil over high heat. Add spaghetti and cook for 2 minutes less than the package directions. Reserve ¾ cup of the cooking water, then drain. Return the pasta to the pot.
  • 2 Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add pepper and cook, stirring, until fragrant, about 30 seconds. Add zucchini, squash and salt. Cook, gently stirring occasionally, until just softened, 3 to 4 minutes.
  • 3 Transfer the zucchini and squash to the pot with the pasta. Add the reserved pasta water, herbs, cheese, lemon zest and juice. Stir gently to combine. Serve with more cheese, if desired.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019