1-Start by grating 2 pounds of zucchini using a box grater on the large holes, then squeeze out excess moisture with a kitchen towel to keep the dish from getting watery. Next, heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat and add the chopped shallots, zucchini, a pinch of salt, 1 teaspoon of crushed red pepper flakes if you want heat, and some pepper; sauté for 15 20 minutes until it becomes thick and jammy. Stir in the 4 minced garlic cloves during the last minute of cooking.

2-While that’s happening, cook 12 ounces of spaghetti or bucatini in boiling salted water until al dente. Scoop the pasta directly into the skillet, reserving ½ cup of pasta water. Add the reserved pasta water and ⅓ cup of grated pecorino or Parmesan cheese, then toss for 2 3 minutes until the sauce coats the pasta nicely you can add more water if needed for extra creaminess. Finally, stir in 2 to 3 tablespoons of lemon juice and the zest of 1 lemon, seasoning to taste with salt, pepper, more lemon juice, or cheese as desired.

3-First, prepare your zucchini as described to ensure it’s not too moist. Boil the water and cook pasta to al dente, which takes about 8-10 minutes. In a large pan, heat the oil and sauté garlic and veggies until fragrant and tender.

4-Add the cooked pasta to the mix and toss with lemon elements for that fresh twist. Serve right away, topped with 1 cup of fresh basil and/or mint leaves, extra lemon zest, and more cheese. For more pasta inspiration, try our creamy ham pea pasta recipe to mix things up.