Pasta tossed with sautéed zucchini and shallots, dressed with a smooth basil-vinegar emulsion.
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| prepBring a large pot of salted water to a boil. | ||||
| 450 g pasta | Cook pasta al dente, drain | Add pasta & 1/2 cup vinaigrette, toss to combine | Season with salt, pepper & lemon, garnish, serve | |
| 30 ml olive oil | Heat oil, sauté garlic, shallots & pepper flakes | Add zucchini, sauté until soft | ||
| 2 cloves garlic, minced | ||||
| 2 shallots, thinly sliced | ||||
| 1/2 teaspoon red pepper flakes | ||||
| 1 zucchini, cut into coins and quartered | ||||
| Kosher salt and freshly cracked black pepper | ||||
| 1 lemon, juiced | ||||
| Fresh basil and parmesan, to garnish | ||||
| 1 shallot, roughly chopped | Blend vinaigrette 60 sec until smooth | |||
| 60 g tightly packed fresh basil leaves, stems removed | ||||
| 1 clove garlic | ||||
| 1/2 teaspoon red pepper flakes | ||||
| 120 ml olive oil | ||||
| 30 ml red wine vinegar | ||||
| 1 teaspoon salt | ||||
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