Lemon Basil and Zucchini Pasta

 Easy and delicious weeknight dish.

Ingredients:

1 lb bucatini (this noodle is thicker than spaghetti and really absorbs the sauce best)

2 zucchini, sliced

1/4 cup olive oil

red pepper flakes

2 zucchini, chopped

1 shallot, chopped

1 garlic clove, chopped

salt and black pepper

1 lemon, juiced

1/3 cup Parmesan cheese

1 1/2 cups pasta water, divided 

1/4 cup heavy cream

1/2 cup fresh basil

Directions:

Cook the pasta and drain, saving 1.5 cups of pasta water. 

Saute (just until soft) the sliced zucchini in a little olive oil. Flip and season with salt. Transfer to a plate and set aside until the end. 

Heat the olive oil and however much red pepper flakes you like in a large skillet. Add the chopped zucchini, shallot, and garlic. Cook for only 2 minutes. Season with salt and black pepper. Transfer to a blender or food processor and add half a cup of pasta water. Blend until smooth. 

Return to the skillet and add the lemon juice, Parmesan cheese, the remaining pasta water. **Start with 1/2 a cup and add a little at a time, adding more as needed. Add the heavy cream and fresh basil next. Toss in the noodles until combined and creamy. Add the sliced zucchini and serve with more Parmesan cheese and crushed red pepper. Enjoy!

Source: adapted from Daniela's Dish