Ingredients:

  • 8 oz linguine or pappardelle pasta
  • 1 lb firm zucchinis
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 medium lemon, juiced and zested
  • 1/2 cup fresh basil leaves, chiffonade
  • 1/2 cup freshly grated parmesan cheese
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash the zucchinis and trim the ends. Using a vegetable peeler, run the blade lengthwise along the zucchini to create wide, thin ribbons, stopping once you reach the watery, seedy center core.
  2. Set zucchini ribbons aside on a paper towel to absorb excess moisture.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package instructions).
  4. While pasta boils, heat olive oil and butter in a large skillet over medium heat until the butter foams.
  5. Add minced garlic to the skillet and sauté for 1 minute until fragrant and translucent.
  6. Pour in the heavy cream, lemon juice, and lemon zest. Simmer for 2-3 minutes until the sauce slightly thickens and looks velvety.
  7. Reserve a small amount of pasta water, then drain the pasta.
  8. Toss the cooked pasta and zucchini ribbons into the skillet with the sauce. Add parmesan cheese, fresh basil, and black pepper, tossing gently for 2-3 minutes until the zucchini is tender-crisp.