Caramelized Lemon And Zucchini Pasta
This is our new “I feel like cooking with a glass of wine in hand” pasta. It’s light but bright and full of flavor. The sauce is simple, which lets the caramelized lemons do the heavy lifting. Boiling them first will help get rid of the excess bitterness, and you can use the same pot of water to cook your pasta in, so really, it will barely feel like an extra step. Be sure to give them time to dry out and pat them with paper towels. They’ll fry up in some oil to create crunchy, slightly sour, and sweet bites in the pasta.