Recipe Background
A simple, fresh pasta dish perfect for impressing in-laws at brunch.
The first time I made this dish was during a quiet Sunday brunch with my in-laws. I wanted something quick, yet impressive, that would showcase my love for fresh ingredients. As I stood in the kitchen, I surveyed my assortment of produce. Zucchini always holds a special place in my heart, its subtle flavor and versatility unmatched. Alongside it, a bright yellow lemon sat, begging to be zested and juiced. A tiny bit of garlic added that aromatic punch, while fresh parsley would lend a verdant burst to the dish. I always toss in a bit of parmesan at the end for that cheesy delight the in-laws adore—easy as that.
I remember letting the olive oil warm, its fruity aroma filling the space as I dropped in the finely chopped garlic. My mother-in-law leaned over my shoulder, commenting on the rich scent curling through the air. As the zucchini softened in the simmering chicken broth, I tasted and adjusted the salt and pepper, a ritual that made the pasta my own. Tossing together the cooked shells and parmesan, I felt a sense of calm realization—cooking for others wasn't just about the meal, but the connection that came with each shared bite. Allowing it to rest a moment after adding the parmesan is my secret for those perfect, melt-in-your-mouth pasta moments. It was a hit, leading to an unexpected new tradition of Sunday pasta brunches shared together.
Zesting the lemon over the pot, I took in the lovely mix of colors and scents, knowing this simple yet savory combination would become a staple in my culinary repertoire, and perhaps, in theirs too.
Ingredients
- 3 tablespoons olive oil
- 5 cloves garlic finely chopped
- 1 1/2 cups zucchini grated
- 1/2 cup chicken broth
- 1 lemon zested and juiced
- 1 bunch fresh parsley chopped into small pieces
- salt to taste
- pepper to taste
- 10 ounces small pasta shells cooked and warm
- 1/2 cup parmesan grated, plus more, to taste, for serving
Directions
- In a large pan over medium heat, add the olive oil and the garlic and cook until it is fragrant, about 1 minute.
- Add the grated zucchini to the garlic and stir to coat.
- Add the chicken broth and the lemon zest to the zucchini mixture and bring it to a light simmer. Cook until the zucchini has softened, about 5 minutes.
- Add the lemon juice, the parsley, the salt, and the pepper to the zucchini mixture and toss to combine.
- Add the cooked shells to the zucchini mixture and evenly sprinkle with 1/2 cup of the parmesan. Stir to combine.
- Serve the pasta sprinkled with the extra parmesan.
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