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Zucchini Pasta

Sure, zucchini noodles (“zoodles”) are great, but zucchini also pairs beautifully with regular pasta. For this recipe, we used orecchiette, but any pasta shape you like will work just as well.

Ingredients (Serves 4):

• 1 lb zucchini (about 4 medium)
• 1 clove garlic
• 1 handful fresh basil
• 1 lemon
• 1 lb pasta (orecchiette or your favorite shape)
• 1 1/2 cups freshly grated Parmesan cheese (about 5 oz)
• 2 tsp salt (for the pasta water)
• Olive oil
• Salt and freshly ground black pepper, to taste

Instructions:

1. Wash the zucchini, trim the ends, slice them in half lengthwise, and cut into half-moons. Set aside.
2. Peel and finely mince the garlic. Wash, dry, and chop the basil. Juice the lemon.
3. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
4. While the pasta cooks, heat a little olive oil in a large skillet over medium heat. Add the zucchini and sauté for a few minutes until lightly golden. Add the minced garlic and cook for another 30 seconds, then deglaze the pan with lemon juice.
5. Grate the Parmesan cheese.
6. Reserve about 1/2 cup of pasta water before draining the pasta.
7. Add the cooked pasta to the skillet with the zucchini. Pour in a splash of the reserved pasta water to help create a silky sauce. Toss everything together gently.
8. Serve immediately, topped with Parmesan and fresh basil. Season with extra salt and pepper to taste.