Lemon-Pepper Zucchini Pasta with Dill

• •

  salt

  Salt

• •

  black pepper

  Black pepper

• 1

  zucchini

  1 large zucchini, cut into half-moons

• 1

  lemon

  1 lemon

• 1/4 cup

  dill

  1/4 cup chopped dill

• 1 pound

  pasta

  1 pound spaghetti or linguine

• 1/4 cup

  olive oil

  1/4 cup olive oil

• 3 tablespoons

  white miso

  3 tablespoons white miso

• 2 tablespoons

  butter

  2 tablespoons unsalted butter

• 2

  garlic

  2 garlic cloves, minced

• 4 ounces

  pecorino

  4 ounces pecorino, finely grated

Steps

1. 1

   Salt the zucchini and let it sit for at least 10 minutes to draw out moisture.

2. 2

   Zest the lemon into a bowl and add the dill and black pepper. Cut the lemon into wedges.

3. 3

   Cook the pasta until al dente and reserve 1 1/2 cups pasta water.

4. 4

   Pat the zucchini dry, then brown it in olive oil until tender and crisp. Toss it with the lemon zest and dill mixture.

5. 5

   Lower the heat and add the miso, butter, garlic, and some pasta water to the pan. Whisk until smooth and simmering.

6. 6

   Add the pasta, pecorino, and zucchini mixture and toss until the sauce coats everything.

7. 7

   Serve with extra dill, black pepper, and lemon wedges.