Pasta with zucchini

Ingredients

For 2 people

• 8 cups water
• 6 oz dried spaghetti
• 1 1/2 tsp kosher salt
• 8 oz zucchini, trimmed and sliced into 1/4-inch half-moons
• 2 tbsp olive oil
• 2 tsp minced garlic
• 1/4 tsp red pepper flakes
• 1/4 tsp black pepper
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 oz grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Method

1. Boil the pastaBring 8 cups water to a boil in a large pot, then stir in 1 tsp kosher salt and add the 6 oz dried spaghetti. Cook until just shy of fully tender, about 8 to 10 minutes depending on the shape, then reserve 1 cup of the starchy pasta water before draining.
2. Brown the zucchiniWhile the pasta cooks, heat 2 tbsp olive oil in a wide 12-inch skillet over medium-high heat. Add the 8 oz sliced zucchini in a single layer and let it sit undisturbed for 2 minutes so the first side browns, then stir and cook 3 to 4 minutes more until the slices are lightly golden and some edges start to collapse.
3. Build the garlic baseReduce the heat to medium. Add 2 tsp minced garlic, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper to the skillet. Stir constantly for about 30 seconds, just until the garlic smells fragrant and turns pale gold. If the pan looks dry, splash in 2 tbsp of the reserved pasta water to stop the garlic from scorching.
4. Create the sauceAdd 1 cup of the reserved pasta water to the skillet along with 1 tsp lemon zest and 2 tbsp lemon juice. Simmer for 1 to 2 minutes, scraping the pan so the browned zucchini bits dissolve into the liquid. The sauce should look lightly creamy and glossy, not watery; if it seems loose, simmer 1 minute longer before adding the pasta.
5. Toss with the pastaAdd the drained spaghetti to the skillet and toss over medium heat for 1 to 2 minutes, adding a few more tablespoons of pasta water as needed so the strands absorb the sauce and finish cooking evenly. The sauce should cling to the noodles in a thin sheen rather than pooling in the bottom of the pan.
6. Finish with cheese and herbsTurn off the heat and add 1 oz grated Parmesan cheese and 1 tbsp chopped fresh parsley. Toss again until the cheese melts into a silky coating. Taste for salt only after the Parmesan is fully mixed in, since it adds salinity.
7. Serve immediatelyTwirl the pasta into warm bowls and spoon the zucchini evenly over the top. Finish with any remaining glossy sauce from the skillet and serve right away while the noodles are supple and the zucchini still has some texture.