LEMON-POPPY SEED FETTUCCINE

Lemon-Poppy Seed Fettuccine image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

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Kosher salt
1 tablespoon extra-virgin olive oil
2 cloves garlic, lightly smashed
2 zucchini, halved lengthwise and sliced into half-moons
Freshly ground pepper
1 tablespoon poppy seeds
12 ounces fresh fettuccine
Finely grated zest of 2 lemons, plus juice of 1 lemon
4 tablespoons unsalted butter, sliced
1/3 cup grated parmesan cheese

Steps:

Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.
Add the pasta to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter and parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute (the pasta will continue to absorb the sauce as it sits). Divide among bowls.