Ingredients:

  • 1 lb spaghetti or linguine
  • 1 tbsp kosher salt
  • 4 tbsp unsalted butter
  • 3 medium zucchini, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp toasted walnuts or pine nuts

Instructions:

  1. Boil a large pot of heavily salted water. Add the pasta and cook until al dente, which is usually 1-2 minutes less than the box says.
  2. Scoop out 240ml (1 cup) of the starchy pasta water before draining the noodles. Note: This water is the glue for your sauce.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the diced zucchini and salt. Cook, stirring occasionally, for 10-12 minutes until the zucchini softens completely and turns a translucent, golden green hue.
  5. Stir in the minced garlic and red pepper flakes for the last 2 minutes of cooking until they smell fragrant.
  6. Toss the cooked pasta directly into the skillet with the Zucchini Butter Pasta base.
  7. Pour in 120ml (1/2 cup) of the reserved pasta water and the Parmesan cheese.
  8. Stir vigorously over medium heat for 1-2 minutes until the water and cheese emulsify into a creamy, velvety glaze.
  9. Remove from heat and stir in the lemon juice and parsley.
  10. Top with toasted walnuts or pine nuts.