Ingredients:

  • 1 lb spaghetti
  • 1 tbsp salt
  • 4 tbsp unsalted butter
  • 1.5 lbs zucchini, grated
  • 3 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 0.5 cup reserved pasta water
  • 0.5 cup parmesan cheese, freshly grated
  • 1 tbsp lemon juice
  • 0.25 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente (about 1-2 minutes less than package directions). Reserve at least 1 cup of the cloudy pasta water before draining.
  2. Melt the butter in a large skillet over medium heat. Add the grated zucchini and minced garlic. Stir frequently for 8-10 minutes until the zucchini loses its structure and looks like a thick jam.
  3. Reduce heat to low. Stir in the red pepper flakes and 1/2 cup of the reserved pasta water. Add the cooked pasta to the skillet and toss vigorously for 2 minutes until the sauce is velvety and coats the noodles.
  4. Remove from heat. Stir in the Parmesan cheese, lemon juice, and chopped parsley. Season with salt and black pepper to taste.