1 small zucchini, diced
1 lemon
4 ounces linguine pasta
4 cloves garlic
1/2 Tbsp dried thyme
1 Tbsp vegetable bouillon or stock concentrate
1 ounce cream cheese
1 ounce sour cream (about 1/8 cup)
2 Tbsp butter
Olive oil
Bring a large pot of salted water to boil. Add pasta, and cook, stirring occasionally, until al dente, about 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain. Zest and quarter the lemon.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, seasoning with salt and pepper, and cook, stirring occasionally, until browned and softened, 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
Stir in pasta, cream cheese, sour cream, bouillon, half the lemon zest, 1/4 cup of reserved pasta cooking water, button, thyme, and juice from 1 lemon quarter. Stir until thoroughly combined and season with salt and pepper to taste. Divide between two bowls, and top with remaining lemon zest, with remaining lemon wedges on the side.
A nice light and quick dinner for a summer night.
As it turns out, pasta cooking water is a pretty good emulsifier, which makes it a great alternative to making a formal bechemel sauce when you just want something to dress your pasta. Go figure.
