zucchini butter spaghetti

Name: zucchini butter spaghetti
Ingredients: 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste; 8 ounces (225 grams) spaghetti, cooked al dente; 1 cup (235 ml) pasta water, reserved; 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated; 6 tablespoons (85 grams) unsalted butter; 4 garlic cloves, minced; 1/4 teaspoon red pepper flakes, or more to taste; 1/2 cup (45 grams) grated parmesan; Handful fresh basil leaves, cut into thin ribbons

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INGREDIENTS

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1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste

•

8 ounces (225 grams) spaghetti, cooked al dente

•

1 cup (235 ml) pasta water, reserved

•

1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated

•

6 tablespoons (85 grams) unsalted butter

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4 garlic cloves, minced

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1/4 teaspoon red pepper flakes, or more to taste

•

1/2 cup (45 grams) grated parmesan

•

Handful fresh basil leaves, cut into thin ribbons

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