One-Pot Zucchini & Preserved Lemon Cacio e Pepe

& I can't stop eating fried bananas & dates

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CATCH UP!

I had such a good idea the other day for an essay I wanted to write, but all I can recall is that it had to do with AI. Other than that… I’m drawing a blank. Which could be pregnancy brain or could indicate that maybe it wasn’t such a good idea after all if I can’t even remember it!

My current food hype fixation is the caramelized banana and butter-fried date yogurt bowl that’s a riff on the ice cream I posted a few weeks ago. I saw that people started making the yogurt swap, but I actually think my favorite iteration that I’ve done is over chia seed pudding made with a mix of Greek yogurt and oat milk.

We are going to be in NYC this weekend, and I’m SO excited. It’s been over 3 years since I’ve been, which is just WILD to me. I went to NYU from 2009-2013 so it feels like New York is my second home, but at the same time, it has been over a decade since I’ve lived there, and if I’m being honest, I have no idea what’s happening over in the city anymore. I feel helpless when it comes to cool new food spots and places to go. But it will always have a special place in my heart.

We have a wedding to attend (hint: I will be eating some much hyped-up cakes), and we will be catching up with lots of friends!

THINGS I’M LOVING!

Sezane gifted me a few pieces this month, and I have to say, this Embroidered Quilted Jacket might be my favorite item from them. It’s 100% cotton so it’s breathable and perfect for spring, and the embroidery is just so stunning. I wore it in this video if you want to see what it looks like on! I just know it’ll look so cute with jeans and a white tee when I can fit into jeans again!

This one might seem a little confusing because I myself am not a baby nor do I have a baby quite yet, but I was scouring Reddit for the best mineral sunscreens that didn’t leave white residue, and everyone was recommending the Pipette Baby Sunblock. I took it with me on our babymoon, and it definitely was a good choice! It rubs on easily, doesn’t leave a white residue, and isn’t too greasy. Let’s all be babies — sun-protected babies!

These Seashell Earrings were another babymoon purchase, but I love how summery they are! I’ve been pairing them with casual dresses to elevate the look, and even though they are a $14 Amazon purchase, the quality is great! They’re not too large or clunky, which I appreciate as well.

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RECIPE!

Is this recipe a traditional Cacio e Pepe? Nope. I used zucchini, onions, basil, preserved lemon, and vegetable broth to make this dish, which you won’t find in the classic Italian version. However, the concept is about the same, and I like to think of this one-pot version as an easier hack.

I still use Pecorino Romano and lots of black pepper, but the pasta cooks in one pot, which means all the starchy pasta water is just sitting there beckoning you to add cheese to it. That creamy, silky sauce is actually much easier to form this way — less stress!

I also love a one-pot pasta because 1. It makes for easy clean up 2. The pasta always comes out so creamy because you let everything cook in the pasta starch.

The preserved lemon is the special touch of this recipe, but if you don’t have any accessible to you or don’t feel like making it yourself, you can use the zest and juice of 1 lemon instead! Just add it at the end with the cheese and the basil.

One-Pot Zucchini & Preserved Lemon Cacio e Pepe

Ingredients (serves 2)

• 2 tbsp olive oil

• Black pepper

• 1/2 medium yellow onion, diced

• 2 medium zucchini, chopped

• 4 cloves garlic, finely chopped

• 2 3/4 cups vegetable broth

• 10 oz pasta of choice (I used orecchiette)

• 1/4 cup chopped preserved lemon

• 3/4 cup grated Pecorino Romano

• 1/4 cup thinly sliced basil

• Salt & pepper

1. Heat olive oil and a good pinch of black pepper in a large pot or Dutch oven over medium heat. Add the onions and zucchini, season with salt and pepper, and cook for 5-7 minutes until they’ve just begun to soften.

2. Reduce the heat to medium-low, and mix in the garlic. Add your vegetable broth and pasta, and mix together. Bring to a boil, reduce to a simmer, and then cover and cook for around 10-15 minutes or until pasta is just tender but al dente, stirring occasionally. Every pasta is different, so start checking around 10 minutes. You may need longer than 15 minutes depending on your pasta type. Don’t let all the broth cook off completely — you’ll want some liquid remaining when you mix in the rest of your ingredients.

3. When pasta is ready, mix in the chopped preserved lemon. Remove from heat, and then mix in the Pecorino Romano and basil until a smooth, creamy sauce forms. Top with more black pepper, and serve immediately!

IN CASE YOU MISSED IT

Last week, paid subscribers received another 30-minute budget meal! This one is a turkey taco bowl served over a bowl of waffle fries — there’s basically no chopping in this recipe, so it’s super low-maintenance and can help you satisfy your fast food cravings in a more nutritious way!

Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!