USUALLY WHEN I COOK ZUCCHINI FOR PASTA, I BROWN IT IN OLIVE OIL, ADD GARLIC AND CHERRY TOMATOES AND TOSS IT WITH THE PASTA. HERE, THIN RIBBONS OF ZUCCHINI ARE MORE RAW THAN COOKED, TOSSED IN BUTTER, OLIVE OIL AND LEMON.
THE FINISHING TECHNIQUE IS THE SAME AS FOR CACIO E PEPE, WHERE STIRRING PASTA WATER AND PARMESAN INTO THE OIL AND BUTTER CREATES A LIGHT, CREAMY BUT CREAMLESS SAUCE. A SCATTERING OF FRESH MINT COMPLETES THE SIMPLE FLAVOR PROFILE, BUT YOU COULD EITHER SUBSTITUTE OR AUGMENT IT WITH FRESH BASIL, CHERVIL, PARSLEY, OR CHIVES. WHATEVER YOUR PREFERENCE THE FINAL RESULT IS LIGHT AND LEMONY, A GRACEFUL BOW TO THE HEAT OF SUMMER.
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