Categories: dinner, pasta

Ingredients

• 2 teaspoons olive oil
• 1 shallot, diced
• 1 large clove garlic, minced
• 1 medium zucchini, quartered lengthwise and cut into thin slices
• Kosher salt
• 2 tablespoons fresh basil leaves, chopped
• 3 tablespoons heavy cream
• 1/2 lemon, zested and juiced
• freshly ground pepper
• 1 cup dried orechiette
• 2-3 tablespoons freshly grated Parmesan cheese

Directions

1. Bring a pot of water to boil for the pasta.

2. Heat the olive oil in a large saucepan over medium heat. Add the shallot and cook until translucent, about 5 minutes. Add the garlic and cook another minute, then turn the heat up to medium-high and add the zucchini. Cook, stirring occassionally, until the zucchini is fully cooked and brown in spots. Add 1/4 teaspoon salt and half of the basil and stir to combine.

3. Turn the heat to medium-low and add the cream. Stir, then add the lemon juice and zest. Let the cream cook, reducing, for about 5 minutes. It should thicken, coating the zucchini. Taste for salt, correcting as needed, and grind in some fresh pepper.

4. Cook the pasta according to package directions, until al dente. Drain, reserving 1/4 cup of the pasta cooking water.

5. Add the cooked pasta to the creamy zucchini mixture and toss to distribute. Add the remaining basil and most of the cheese. Toss again, pour into a bowl, and serve immediately, topped with the rest of the cheese.

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