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–+ servings

Miso Alfredo Linguine with Caramelized Zucchini

55 minutes
Serves 4 servings
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Ingredients 

  • 1 pound linguine
  • 5 –6 medium zucchini about 3 pounds total, cut into ½-inch-thick half-moons
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 3½ tablespoons unsalted butter
  • 6 cloves garlic finely grated
  • 1½ tablespoons white miso paste (add more to taste if needed)
  • 1½ tablespoons coconut aminos
  • ¾ cup heavy cream
  • 2 cups freshly grated Parmesan or to taste, plus more for serving
  • Zest of 1 large lemon divided
  • Freshly cracked black pepper
  • Kosher salt only if needed
  • Fresh basil thinly sliced
  • Freshly grated Parmesan
  • Reserved lemon zest
  • Freshly cracked black pepper

Directions 

  • Caramelize the zucchini: Preheat the oven to 425°F convection. Divide the zucchini between two large sheet pans. Drizzle with the olive oil and season with the kosher salt and black pepper. Toss well, then spread the zucchini into a single layer with as little overlap as possible. Roast for 18-25 minutes, checking on it at 15 minutes so make sure it's cooking evenly. Rotate the pan if needed at 15 minutes! Roast until tender and deeply golden around the edges. Some pieces should have dark, caramelized spots. While the zucchini roasts, measure out the remaining ingredients, grate the garlic and Parmesan, zest the lemon, and thinly slice the basil so everything is ready before you begin the sauce. Reserve a small pinch of lemon zest for serving. Set aside a handful of the most caramelized zucchini pieces for topping the finished pasta.
  • Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the linguine until about 1 minute shy of al dente. Before draining, reserve 2 cups of pasta water. You may not need all of it, but having enough makes it easier to adjust the sauce.
  • Build the miso Alfredo: Melt the butter in the same pot over medium-low heat. Add the grated garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned. Add the white miso and coconut aminos. Stir for about 1 minute, allowing the miso to dissolve into the butter. Pour in the heavy cream and ½ cup of the reserved pasta water. Whisk until smooth, then bring to a very gentle simmer for 1–2 minutes. Reduce the heat to low.
  • Gradually add the Parmesan, stirring constantly until melted and smooth. Start with most of the Parmesan, then add the remainder to taste. Do not allow the sauce to boil once the cheese has been added. Stir in most of the lemon zest, reserving a little for serving, along with a generous amount of freshly cracked black pepper.
  • Add the drained linguine to the skillet and toss thoroughly to coat. Add about three-quarters of the roasted zucchini and continue tossing over low heat. If needed, gradually add more reserved pasta water, a splash at a time, until the sauce is silky, glossy, and generously coats the linguine. Adjust the Parmesan, pasta water, and black pepper to taste. Taste before adding any salt, since the miso, coconut aminos, Parmesan, and pasta water are all salty.
  • Transfer the pasta to a serving platter or individual bowls. Top with the reserved caramelized zucchini, sliced basil, additional Parmesan, reserved lemon zest, and freshly cracked black pepper. Serve immediately.