ANGEL HAIR WITH ZUCCHINI, LEMON, AND PARMESAN
Ingredients
1 stick butter
1 small onion, chopped
8 cloves garlic, chopped
1 ½ pounds zucchini and/or summer squash, sliced into ¼” thick strips and julienned
1 ½ teaspoons salt
1 teaspoon black pepper
¼ cup dry white wine
1 tablespoon lemon zest
1 tablespoons lemon juice
½ pound angel hair pasta, cooked al dente and ½ cup pasta water reserved
¼ cup basil leaves, chiffonade (plus more for garnish)
¾ cup parmesan cheese
Instructions
Melt the butter in a large deep skillet and cook the onions and garlic over medium high heat until soft and fragrant. Add the zucchini, salt, and pepper to the pan and continue to cook, stirring frequently, until the zucchini is very soft, about 8-10 minutes.
Add the wine, zest, and lemon juice to the pan and cook for 2 minutes more, stirring. Add the pasta and pasta water to the pan and cook, tossing and stirring, until everything is well combined and the glossy sauce is coating the pasta. Toss in the basil and parmesan, ¼ cup at a time until well incorporated.
Serve hot, garnished with basil leaves, and more parmesan on the side for sprinkling.
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