Janine's Recipes

Adapted from smittenkitchen.com

• 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste
• 8 ounces (225 grams) spaghetti, cooked al dente
• 1 cup (235 ml) pasta water, reserved
• 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated
• 6 tablespoons (85 grams) unsalted butter
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes, or more to taste
• 1/2 cup (45 grams) grated parmesan
• Handful fresh basil leaves, cut into thin ribbons
• Squeeze of lemon, optional

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1. Cook 8 ounces of spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Reserve 2 cup of water before draining. Set aside.
2. In the now empty pot, over medium-high heat, melt 6 tablespoons (85 grams) butter.
3. Add 4 cloves minced garlic and stir into the butter for one minute.
4. Add 1 1/4 pounds (570 grams) zucchini, coarsely grated.
5. Add 1 1/2 teaspoons kosher salt, and 1/4 teaspoon red pepper flakes.
6. Cook the zucchini, stirring occasionally, for 13-15 minutes. A lot of liquid will be released, but will then cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.
7. Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes.
8. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen.
9. Toss in half of the parmesan and basil (and a squeeze of lemon) and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.