Ingredients:

  • 1 lb (450g) Linguine
  • 4 quarts (3.8L) Water
  • 2 tbsp (30g) Sea salt
  • 3 tbsp (45ml) Extra virgin olive oil
  • 1 lb (450g) Zucchini, halved lengthwise and sliced into quarter-moons
  • 2 cups (300g) Cherry tomatoes, halved
  • 4 cloves Garlic, thinly sliced
  • 1/2 tsp (2g) Red pepper flakes
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/4 cup (15g) Fresh basil leaves, torn
  • 1 tbsp (15ml) Fresh lemon juice

Instructions:

  1. Bring the stock pot of salted water to a rolling boil. While the water heats, slice the zucchini and garlic.
  2. Heat the olive oil in the skillet over medium-high heat. Add the zucchini in a single layer and let sit undisturbed for 3–4 minutes until they develop a golden-brown crust. Stir in the garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Toss in the cherry tomatoes. Stir occasionally for 5–7 minutes until the tomatoes soften and release their juices to create a light sauce.
  4. Cook the pasta in boiling water for 1 minute less than package instructions (al dente). Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  5. Transfer the pasta directly into the skillet. Pour in the reserved pasta water and toss with Parmesan cheese, fresh basil, and lemon juice to glaze the pasta.