Zucchini Pasta

Ingredients

spaghetti

Gluten-freegluten-free spaghetti

24 oz24 oz

zucchinigrated

4 cup

extra-virgin olive oil

1/2 cup

garlicthinly sliced

6 clove

kosher salt

2 tsp

black pepperfreshly cracked

1 1/2 tsp

lemonzest

2 tbsp

salted buttercut into 4 pieces

Dairy-freeolive oil

8 tbsp8 tbsp

fresh basilroughly chopped

20 leaf

pecorino Romanofinely grated

Dairy-freenutritional yeastsqueeze of lemon juice mixed in

2 cup2 cup

Method

1. 01Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1 1/4 cup pasta water, then drain.12 min
2. 02Wring grated zucchini in cheesecloth or a nut bag to remove as much moisture as possible.
3. 03Heat olive oil in a large saucepan over medium heat. Add garlic and cook, stirring, until golden, about 2 minutes.
4. 04Stir in zucchini, salt, pepper, and lemon zest. Add 1/2 cup reserved pasta water and bring to a simmer. Cook, stirring, 2 to 3 minutes until zucchini is tender.
5. 05Add 1 tablespoon butter and stir until melted. Repeat with remaining 3 tablespoons, letting each melt before adding the next. Cook, stirring, until slightly thickened, about 5 minutes.
6. 06Add pasta to the sauce along with remaining 1/2 cup pasta water, basil, and cheese. Stir until coated and cheese is mostly melted. Add more pasta water 1 tablespoon at a time if sauce is too thick.
7. 07Divide pasta among 6 bowls. Sprinkle with cheese, lemon zest, basil, and black pepper.

Fits

• Vegetarian