Zucchini Pasta with Basil
A simple way to use up all of that zucchini is to incorporate it into a pasta. The technique of grating the zucchini allows it to cook down and become a delicious sauce. The addition of lemon and basil brighten the dish with the flavors of summer.
Zucchini Pasta
1/4 cup extra virgin olive oil
1 shallot, diced
2 cloves of garlic, sliced
1/2 teaspoon red pepper flakes
1 1/2 pounds zucchini, grated
1/2 cup heavy cream
Juice and zest of 1 lemon
1/2 cup parmesan cheese , plus additional for serving
Fresh torn basil
Kosher salt and pepper
DIRECTIONS
Prep the zucchini. Trim ends and using a box grater, grate the zucchinis into a dish cloth. Squeeze out the excess moisture.
Heat the olive oil in a large saute pan over medium heat. Add the shallot and cook for 2-3 minutes until translucent. Add the garlic and red pepper flakes and cook for 30 seconds. Add the zucchini and 1/2 teaspoon salt, and cook for 10-12 minutes until zucchini has cooked down and become jammy. Set aside.
Bring a large pot of salted water to a boil and add the spaghetti.
Once cooked, add the spaghetti to the pan along with the cream, lemon juice, and zest. If needed, add up to a 1/2 cup of pasta water and slowly add in the parmesan. Add the fresh basil.
Serve with additional parmesan, herbs, and zest. Season with flaky salt and freshly ground black pepper.
