Spaghetti with Zucchini & Fried Lemon
Spaghetti with Zucchini & Fried Lemon

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spaghetti with zucchini & fried lemon. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Spaghetti with Zucchini & Fried Lemon is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Spaghetti with Zucchini & Fried Lemon is something which I’ve loved my whole life. They’re fine and they look wonderful.

Using a mandolin can be dangerous, so use caution or, if you feel unsure of. Toss spaghetti with zucchini and garlic oil. How to Make Spaghetti with Zucchini and Garlic.

To begin with this particular recipe, we must prepare a few ingredients. 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:
  1. Take 1 lb spaghetti
  2. Take 1/4 cup olive oil, plus more for drizzling
  3. Prepare 2 oz sunflower seeds
  4. Prepare 1 medium onion
  5. Get 1 lemon
  6. Make ready 2 tbsp capers
  7. Prepare 1.25 lbs zucchini
  8. Prepare 6 oz feta cheese, crumbled
  9. Prepare to taste fresh parsley, chopped
  10. Take to taste, salt & pepper

Toss pasta with pesto, zucchini, and ½ cup of cooking water; add an. Pasta with Hake in Coconut Sauce Receitas Da Felicidade! This simple spaghetti dish is delicious and perfect for a quick and satisfying dinner. Zucchini that is both crispy and soft, with sharp, salty, Pecorino Romano- divine!

Instructions to make Spaghetti with Zucchini & Fried Lemon:
  1. 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.
  2. Thinly slice onion and lemon (be sure to remove the seeds). Also, using a mandoline (big time saver!) thinly slice the zucchini.
  3. 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.
  4. 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)
  5. Add capers, stir and let sizzle for 2 minutes.
  6. 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…
  7. Turn off the heat and wait for one minute. Then, add the cooled down spaghetti and toss to coat.
  8. Keep tossing while adding the chopped parsley, the sunflower seeds and feta cheese. Serve with some additional parsley for garnish.
  9. 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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