Creamy Lemon Zucchini Pasta Recipe
"With the help of the large holes on a box grater, zucchini transforms into a pile of soft shreds. Cook it down with olive oil, onion, and garlic and it becomes a creamy, caramelized mush that’s great spread on toast (like in the recipe this one was inspired by, Jennie Cook’s Zucchini Butter), stirred into scrambled eggs, or turned into pasta sauce with the assistance of cream and lemon juice. You’ll be amazed by how many zucchini cook down into this one dish—a very good thing when you’re staring down a pi..."
INGREDIENTS
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2 lb. zucchini or summer squash (4–6)
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1 large shallot or ½ small onion
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4 large garlic cloves
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3 Tbsp. extra-virgin olive oil
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¼ tsp. crushed red pepper flakes
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2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
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Freshly ground black pepper
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12 oz. spaghetti, linguine, bucatini, or other long pasta
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1 lemon
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½ oz. Parmesan, plus more for serving
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½ cup (lightly packed) basil or mint leaves
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½ cup heavy cream
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