Zucchini and Lemon Pasta

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz pasta and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water before draining.

Step 2

While the pasta cooks, slice the 2 zucchini into thin half-moons. Mince the 2 garlic cloves and zest the lemon, then juice it.

Step 3

Heat the 2 tbsp olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, until golden and tender, about 6-8 minutes.

Step 4

Add the minced garlic and cook until fragrant, about 1 minute. Stir in the 1 cup heavy cream, lemon zest, and 2 tbsp lemon juice. Simmer until slightly thickened, about 3-4 minutes.

Step 5

Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss to coat, adding more water if needed to reach a silky sauce.

Step 6

Remove from heat and stir in the 1/2 cup grated parmesan and the 1/4 cup chopped basil. Season with salt and black pepper to taste.

Step 7

Serve immediately, topped with extra parmesan, basil, and a crack of black pepper.