How to Make Any-night-of-the-week Spaghetti with Zucchini & Fried Lemon

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special 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.

Zucchini Spaghetti Haiku: "Really just a sauce, albeit, a tasty one. Toss spaghetti with zucchini and garlic oil. Italian Pasta with Zucchini - Spaghetti or Linguine, traditional Toscana Recipe. How to make Italian Pasta with Zucchini and.

Spaghetti with Zucchini & Fried Lemon is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Spaghetti with Zucchini & Fried Lemon is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have spaghetti with zucchini & fried lemon using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Spaghetti with Zucchini & Fried Lemon:

1. Take 1 lb spaghetti
2. Get 1/4 cup olive oil, plus more for drizzling
3. Prepare 2 oz sunflower seeds
4. Prepare 1 medium onion
5. Make ready 1 lemon
6. Prepare 2 tbsp capers
7. Get 1.25 lbs zucchini
8. Get 6 oz feta cheese, crumbled
9. Prepare to taste fresh parsley, chopped
10. Get to taste, salt & pepper

Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Zucchini Spaghetti (also known as zoodles) is a super delicious way to prepare zucchini. This simple recipe for Zucchini Spaghetti is super quick to prepare, and it is perfect for those nights when.

Steps 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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