Spaghetti con Zucchine e Limone
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Ettore Germano Langhe DOC Nascetta featured in the 6-bottle mixed and 4-bottle white case for July 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Spaghetti with Zucchini, Lemon & Parmigiano Reggiano
Serves 2
Ingredients
- Coarse sea salt
- 7 oz (200 g) spaghetti
- 2–3 small zucchini (about 300 g total), trimmed and cut into fine julienne
- 3 Tbsp (40 g) unsalted butter, divided
- 1 Tbsp extra-virgin olive oil
- 1 garlic clove, lightly crushed
- ½–1 lemon juice + zest
- ½–⅔ cup (50–60 g) finely grated Parmigiano Reggiano
- Freshly ground black pepper
Method
Bring a large pot of generously salted water to a boil.
Meanwhile, heat 1 Tbsp butter and the olive oil in a large skillet over medium heat. Add garlic and cook until fragrant and lightly golden, about 1 minute. Add zucchini and cook over medium-high heat, tossing occasionally, until lightly golden but still vibrant and with a little bite, 6 – 8 minutes. Season with salt and black pepper, then remove and discard garlic.
Add spaghetti to boiling water and cook until very al dente, about 3 minutes less than package directions. Reserve about 1 cup pasta cooking water, then drain.
Transfer spaghetti directly to skillet with zucchini over medium heat. Add remaining butter, the juice of ½ lemon, and a splash of reserved pasta water. Toss continuously until the butter melts and the liquid begins to emulsify.Remove from heat and add Parmigiano Reggiano a handful at a time, tossing and adding more pasta water as needed until the sauce becomes thick, glossy, and coats every strand. Finely grate in the lemon zest (yellow part only) and serve immediately.
