Zucchini Cacio e Pepe with Brown Butter

Ingredients

pasta

Vegangluten-free pasta

1 1/3 lb1 1/3 lb

kosher salt

to taste

olive oil

2 2/3 tbsp

zucchinidiced

2 lb

garlicminced

4 cloves

black pepperfreshly cracked

2 2/3 tbsp

butter

Dairy-freeolive oilheat until nutty and browned

10 2/3 tbsp10 2/3 tbsp

parmesangrated

Dairy-freenutritional yeastadd squeeze of lemon juice

1 1/3 cup1 1/3 cup

pecorino romanograted

Dairy-freenutritional yeast

2/3 cup2/3 cup

basilfresh, chopped

1/3 cup

Method

1. 01Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 1/4 cups pasta cooking water before draining.12 min
2. 02Heat olive oil in a large skillet over medium heat. Add zucchini and garlic, season with salt, cook until golden, about 5 minutes. Remove to a plate.
3. 03In the same skillet, toast black pepper for 30 seconds. Add 4 tbsp butter, pasta, 1 cup pasta cooking water, parmesan, and pecorino. Toss vigorously to melt cheese.
4. 04Add remaining 1/4 cup pasta water, zucchini, and basil. Toss well and season with salt.
5. 05Melt remaining 4 tbsp butter in a skillet over medium heat, cook until browned, 3 to 4 minutes.
6. 06Plate pasta and spoon brown butter over each serving. Top with fresh basil and grated cheese.

Fits

• Vegetarian