Ingredients:

  • 1 kg zucchini, sliced into 1/8-inch rounds
  • 340 g dry pasta (such as spaghetti or linguine)
  • 60 ml extra virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • 60 g Pecorino Romano cheese, freshly grated
  • 15 g unsalted butter
  • 240 ml starchy pasta water, reserved
  • 1 tsp sea salt
  • 1 handful fresh basil leaves, torn

Instructions:

  1. Place 60 ml extra virgin olive oil and 4 thinly sliced garlic cloves in a cold, large skillet. <small>Note: Starting cold prevents the garlic from browning too fast.</small>
  2. Turn the heat to medium low and wait for the garlic to sizzle and smell nutty.
  3. Toss in 1 kg of sliced zucchini and 1 tsp sea salt, stirring to coat every round in oil.
  4. Cook for 20-25 minutes, stirring every few minutes. Use your spoon to mash the slices as they turn translucent and soft.
  5. While the zucchini jams up, cook 340 g of pasta in salted water until al dente.
  6. Before draining, scoop out 240 ml (1 cup) of the cloudy, starchy pasta cooking water.
  7. Pour the reserved water and 15 g unsalted butter into the zucchini skillet. Stir vigorously until it looks glossy and thickened.
  8. Toss the drained pasta into the skillet. Add 60 g grated Pecorino and the torn basil.
  9. Keep the pan moving until the noodles are completely coated in a vibrant green glaze.
  10. Season and serve.