Ingredients
- 1/3 zucchini thinly sliced
- fresh basil
- Spaghetti
- 1 smashed garlic to fry in
- Olive oil to fry in
- 1 lemon peel
- lemon juice + lemon zest to serve
- Reserved pasta water
- salt to taste
- 1 tbsp butter
- 1 garlic clove
- chilli flakes
- Black pepper
- shreded parmesan
Directions
- Prep the zucchini
Thinly slice the zucchini. Heat olive oil in a pot over medium-high heat. Fry the zucchini in batches along with the smashed garlic until golden brown. Remove and drain on paper towels. - Season the zucchini
Place the fried zucchini in a bowl with fresh basil and a pinch of salt and a squeze of lemon juice. - Cook the pasta
Boil the spaghetti in salted water until al dente. Before draining, reserve about 2 cups of the starchy pasta water. - Start the sauce
In a large skillet, heat a drizzle of olive oil with the chopped garlic clove and lemon peel. Let them infuse the oil for 1–2 minutes. - Combine pasta & zucchini
Add the cooked spaghetti and zucchini to the skillet over medium-low heat. Toss everything together, gradually adding reserved pasta water until it looks creamy and silky. - Finish the sauce
Stir in butter, shredded parmesan, a squeeze of lemon juice, and lemon zest. Toss well until the cheese melts into the sauce. Adjust the consistency with more pasta water if needed. - Season
Sprinkle in chili flakes, freshly cracked black pepper, and extra salt to taste. - Serve
Drizzle with a little more olive oil and top with extra parmesan, basil and lemon zest. Serve and devour!