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Serving Size
4
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Total Time
35 minutes
Ingredients
5 medium zucchini, washed and sliced in ¼ inch rounds
2 tablespoon olive oil
12 ounce spaghetti
3 cloves of garlic, peeled and minced
1 1/2 tablespoon butter
Salt and pepper, to taste
Pinch of red pepper flakes, if desired
1/2 cup grated parmesan or pecorino cheese, plus more for serving, if desired
Zest of 1 washed lemon
1 cup basil and/or mint leaves, washed and chiffonade
Directions
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Heat a large pan over medium heat and add the oil. Working in batches, add the zucchini and cook, flipping once, until golden brown. Avoid overcrowding the pan. Transfer the cooked zucchini to a plate and set aside.
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Bring a large pot of water to a boil, add salt, and cook pasta according to package instructions until al dente. Reserve 1 cup of the pasta water, drain the rest. Return the pan to medium heat and add 1 tbsp of oil. Add the garlic and cook until fragrant, about 30 seconds. Stir in the red pepper flakes and cook for another 30 seconds.
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Return zucchini to the pan along with pasta, butter, half of the reserved water, and ½ cup of cheese. Stir until combined and glossy, adding more pasta water as needed.
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Season with salt and pepper to taste.
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Plate pasta and top with lemon zest, grated cheese, and herbs.
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