Spaghetti with Zucchini, Lemon, and Basil

By Leite's Culinaria

Ingredients

Sea salt
3 1/2 ounces spaghetti, linguine, or pasta of choice
2 tablespoons olive oil
1 medium (3 oz) banana shallot or 2 to 3 smaller shallots (finely chopped)
1 garlic clove (finely chopped)
A pinch of chile flakes
1 medium (8 oz) zucchini (roughly grated or chopped)
Leaves from a few sprigs of fresh basil
Grated zest* and juice of 1/2 small unwaxed lemon (preferably organic)
Freshly ground black pepper
Parmesan cheese (grated, to serve)
2 tablespoons pine nuts (toasted, to serve)

Prep Time15mins
Cook Time15mins
Servings2

Instructions

Bring a medium saucepan of salted water to a boil and cook the pasta according to the packet instructions. Reserve 1/2 cup cooking water and drain the pasta.

Meanwhile, in a large skillet over medium-low heat, warm 1 tablespoon olive oil, add the shallot and cook until soft, 3 to 5 minutes. Add the garlic and chile flakes and cook for 1 minute more.

Stir in the remaining 1 tablespoon olive oil and the zucchini, season with salt and pepper, and cook just long enough for the zucchini to soften and absorb some of the flavor from the garlic, shallot, and chile, 4 to 7 minutes.

Remove from the heat, add the basil leaves and allow the basil to wilt slightly. Add the lemon zest and juice.

Add the pasta to the skillet. Stir, adding a little pasta water, if necessary to thin the sauce.

Serve hot, with plenty of grated Parmesan and pine nuts scattered on top.