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Lemon Zucchini Spaghetti with Smoked Scamorza

Difficulty Level: Easy

Total Time: 45 minutes

Serving Size: 2-4 servings


  • 1/2 lb. spaghetti, bronze cut

  • 1/2 cup extra virgin olive oil (roughly)

  • 4 small zucchini, thinly sliced (about 1 cup)

  • 4 garlic cloves, thinly sliced

  • Juice of 1 lemon

  • 4 tbsp. butter

  • 1/4 cup Parmigiano Reggiano, grated

  • Smoked Scamorza for topping

  • Fresh basil to taste

  • Lemon olive oil to finish (optional)


  1. Bring a large pot of water to a boil. Add plenty of salt. Cook the spaghetti until it’s al dente. Reserve 1 cup of pasta water.

  2. Heat 1/3 cup of olive oil in a large sauté pan over medium-high heat and fry the zucchini until golden brown in color. Remove from the pan and place onto a paper towel to let drain and cool.

  3. Rinse the pan or use a new one and add 2 tbsp. extra virgin olive oil. Sauté the garlic over medium-low heat for 1-2 minutes, until fragrant.

  4. Strain the pasta and add it to the sauté pan along with the lemon juice, butter and 1/4 cup pasta water. Toss over medium heat until combined.

  5. Remove from heat and stir in the Parmigiano. Toss again until combined. Add more pasta water as needed, 1/4 cup at a time.

  6. Add the fried zucchini and torn basil to the pasta and toss again.

  7. Plate and top with smoked scamorza and more basil to taste.


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