Ingredients:

  • 1 lb spaghetti or linguine
  • 4 quarts water
  • 1 tbsp sea salt
  • 1.5 lbs zucchini, thinly sliced into half-moons
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 tsp crushed red pepper flakes
  • 1 medium lemon, zested and juiced
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup Parmesan cheese, freshly grated
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring the salted water to a rolling boil. Add pasta and cook for 1–2 minutes less than package directions. Reserve 1 cup of starchy pasta water before draining.
  2. Heat olive oil in a skillet over medium-high heat. Add zucchini in a single layer; sauté without stirring for 2–3 minutes until edges are mahogany-colored, then toss and cook for another 3 minutes until tender-crisp.
  3. Lower heat to medium. Push zucchini to the edges of the pan and add sliced garlic and red pepper flakes to the center. Sauté for 60 seconds until fragrant.
  4. Toss drained pasta into the skillet. Pour in 1/2 cup of reserved pasta water, lemon juice, and lemon zest. Toss vigorously over medium heat for 1–2 minutes until the sauce becomes a glossy glaze.
  5. Remove from heat. Stir in chopped parsley and grated Parmesan. Season with salt and cracked black pepper.