Categories: Pasta

Ingredients

• Kosher salt
• 1 tbsp. olive oil
• 2 garlic cloves, lightly smashed
• 2 zucchini, halved lengthwise and sliced into half-moons
• Black pepper
• 1 tbsp. poppy seeds
• 12 oz. fresh fettuccine
• Finely grated zest of 2 lemons, plus juice of 1 lemon
• 4 tbsp. unsalted butter, sliced
• 1/3 cup grated Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.

2. Add the pasta to the boiling water and cook as directed. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter, and Parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute. Divide among bowls.

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