¼-½cupgrated Pecorino Romano or Parmigiano Reggiano cheese.optional, according to taste
To Garnish:
grated cheeseoptional
drizzle extra virgin olive oiloptional
basil leavesfresh
lemon zest or juiceoptional
Instructions
Bring a large pot of salted water to a rolling boil.
While waiting,, heat the olive oil in a Dutch oven or large skillet over medium heat.
Add the diced onion, Kosher salt, black pepper, and chili flakes and cook until softened about 3-5 minutes.
Stir in the chopped garlic cloves. Cook for 1 minute or until the garlic becomes fragrant.
Add the sliced zucchini and cook over medium-high heat, stirring occasionally, for approximately 7-10 minutes until they become tender and lightly golden. Taste for doneness.
By this time, the water should be boiling. Add the pasta and cook according to the package directions minus 2 minutes.
Reserve 1-2 cups of the pasta water before draining it.
Add the cooked, drained pasta to the zucchini mixture. Stir to combine. Add the reserved pasta water if it is too dry.
Add the basil pesto and combine. Taste and adjust seasonings to your liking.
Turn off the heat and stir in the cheese.
Taste and adjust seasonings.
Garnish with freshly grated cheese, a drizzle of olive oil, or a squirt of lemon juice.
Video
Notes
Cook pasta al dente: A perfect texture is key to a fantastic pasta dish. Cook the pasta until it's almost al dente, meaning it's cooked but still firm to the bite, before combining it with the zucchini. Overcooking the pasta can produce a mushy texture, spoiling the overall experience.Save pasta water: Reserve 1-2 cups of pasta water before draining the cooked pasta. This starchy water serves as a secret ingredient to create a light and flavorful sauce that beautifully binds all the ingredients together.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.