ZUCCHINI AND LEMON LINGUINE

Kosher salt
1 pound linguine, uncooked
2 tablespoons butter
4 small (4 to 6 inches) zucchini, trimmed and cut into small julienne
freshly ground black pepper
FOR THE SAUCE:
4 large garlic cloves, minced
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup heavy (whipping) cream
Zest of 2 lemons, grated, divided use

TO PREPARE THE PASTA:
Fill a large pot two-thirds full with water, add 2 tablespoons kosher salt and bring to a boil over high heat. When the water boils, add the linguine, stir as the water returns to a boil cook, according to package directions, until the pasta is just done. Taste during the last 90 seconds or so of cooking so that it is not over-done. Drain the pasta but do not rinse it: put it into a warm serving bowl, preferably one that is wide and shallow.

TO PREPARE THE ZUCCHINI:
While the pasta cooks, melt the butter in a saute pan set over medium heat, and when it is foamy, add the zucchini and saute for 1 to 2 minutes, until it just barely begins to soften. Season with salt and pepper. Transfer all but a couple of tablespoons of the zucchini to the bowl, leaving pan juices behind. Toss zucchini and pasta. Put reserved zucchini in another, smaller bowl. Cover both bowls with a tea towel and keep warm.

WORK QUICKLY TO FINISH THE SAUCE:
Increase the heat under the pan juices to high, add the garlic, saute 30 seconds.

Add the wine and lemon juice. Cook until the liquid is reduced to about 2 tablespoons. Season with salt and pepper.

Reduce the heat to low, add the cream and heat through. Do not let the sauce boil after adding the cream. Stir in half the lemon zest, taste, correct the seasonings.

TO SERVE:
Pour the sauce over the pasta. Toss gently, scatter the reserved zucchini and remaining lemon zest on top, add several turns of black pepper and serve immediately.

VARIATION:
Add 2 tablespoons minced fresh peppermint to the sauce with the cream. Garnish the finished pasta with small sprigs of fresh mint.

Servings: 4-6 servings
Adapted from source: The Santa Rosa Press Democrat, June 29, 2004