ZUCCHINI GARLIC BUTTER PASTA
Ingredients
2 cups shredded zucchini, packed (about 1 ¼ -1 ½ pounds small-medium squash)
1 ½ teaspoons salt, divided
1 stick butter (8 tablespoons)
10 cloves garlic, chopped
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ cup heavy cream
½ cup grated parmesan cheese (plus more for garnish)
½ cup basil, chopped (plus more leaves for garnish)
8 ounces angel hair pasta, cooked al dente to package directions
Instructions
Place the shredded zucchini in a colander and toss with 1 teaspoon of the salt. Let it sit for 10-20 minutes to let some of the moisture drain out of the squash. Press the squash firmly in the colander with paper towels to absorb some of the remaining moisture and set aside.
Melt the butter in a large deep skillet over medium heat. Add the garlic and cook, stirring frequently, until the garlic is soft and fragrant. You do not want the garlic to brown. Add the zucchini, black pepper, and red pepper flakes to the pan and continue cooking, stirring frequently, until no moisture forms when you pull a spatula down the middle of the pan, about 6-8 minutes.
Add the remaining ½ teaspoon of salt, heavy cream, and parmesan cheese to the pan and stir to combine. Add the basil and pasta to the pan and cook, tossing everything together until the pasta is evenly coated with the sauce and zucchini.
Serve hot in bowls garnished with more parmesan and whole basil leaves.
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