Name: Spaghetti with Zucchini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 1 clove garlic, smashed; 2 medium zucchini, thinly sliced; 6 fresh basil leaves, torn; 1/3 cup grated parmigiano-reggiano cheese, plus more for topping; Kosher salt; 8 ounces spaghetti; 3 tablespoons extra-virgin olive oil; 1/3 cup grated pecorino cheese

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 2 servings

Ingredients

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1 clove garlic, smashed

2 medium zucchini, thinly sliced

6 fresh basil leaves, torn

1/3 cup grated parmigiano-reggiano cheese, plus more for topping

Kosher salt

8 ounces spaghetti

3 tablespoons extra-virgin olive oil

1/3 cup grated pecorino cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.