Lemon and Lime Pasta with Summer Vegetables

Nutrition · per serving

Steps

1. 1

   Cut the zucchini into half-moons, halve the cherry tomatoes and finely chop the garlic. Wash the lemon and lime under hot water and finely grate the zest, then juice the lemon. Roughly tear the basil.

   1 medium, approx. 200 g Zucchini200 g Cherry tomatoes2 cloves Garlic1, juice and finely grated zest Lemon1, finely grated zest only Lime15 g, roughly torn Fresh basil
2. 2

   Bring a large pot of generously salted water to the boil and cook the pasta according to the package instructions until al dente. Before draining, reserve about 100 ml of the pasta water.

   160 g Pasta1 tsp, plus more for the cooking water Salt100 ml, as needed Pasta water
3. 3

   While the pasta is cooking, heat the olive oil in a large frying pan over medium-high heat. Fry the zucchini with the salt and black pepper for 3 to 4 minutes, until lightly browned but still firm to the bite.

   1 medium, approx. 200 g Zucchini2 tbsp Olive oil1 tsp, plus more for the cooking water Salt¼ tsp Black pepper
4. 4

   Add the cherry tomatoes and fry for 2 minutes, until they begin to soften. Stir in the garlic and cook for just 30 to 45 seconds, taking care not to let it burn.

   200 g Cherry tomatoes2 cloves Garlic
5. 5

   Add the drained pasta to the pan. Add the lemon juice and zest and the lime zest, then toss everything together. Gradually stir in the pasta water until a light, glossy sauce forms.

   160 g Pasta1, juice and finely grated zest Lemon1, finely grated zest only Lime100 ml, as needed Pasta water
6. 6

   Remove the pan from the heat and fold in the basil. Season to taste, divide between two plates and garnish with additional citrus zest, if desired.

   15 g, roughly torn Fresh basil

Origin & History

This pasta combines classic Italian preparation with summer vegetables and fresh citrus notes. The combination of lemon, lime and herbs is a modern fusion interpretation rather than a defined traditional regional variation.