Caramelized Zucchini Pasta

 

Caramelized Zucchini Pasta

Yield:4 servings

• 2tablespoons unsalted butter
• 2tablespoons extra-virgin olive oil
• 2pounds zucchini, coarsely grated (about 3 large zucchini)
• 8garlic cloves, peeled and smashed
• ½cup basil leaves, stems reserved, plus more for serving
• 1¼ teaspoons salt and a few grinds of pepper.
• Melt butter add olive oil until hot, add everything else. Cover and cook 5-7 min. Uncover and saute for 40 min to one hour, stirring as needed. Add water if needed, scrape bottom. This cooks down a lot - and browns and becomes caramelized and delicious.
• 1pound ridged or curly pasta (like medium shells or casarecce) - boil as directed, saving pasta water.

When the pasta’s drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

 

• ½cup finely grated Parmesan or pecorino (about ½ ounce), plus more for serving
• 1tablespoon lemon juice