Boil a pot of water with a dash of olive oil and salt
Cut the zucchini in half lengthwise and cut diagonally into ~3mm slices
Heat a pan and add the sliced zucchini, olive oil and salt
While the zucchini is cooking, add the pasta into the boiling pot of water, stirring occasionally
Turn the zucchini pan to low heat, add the butter, chilli flakes, cracked black pepper and stir until butter has melted
Once most of the butter is absorbed by the zucchini, add a splash of pasta water from the pot into the pan. Keep doing this to ensure the zucchini stays saucy and turn the heat off once the zucchini has cooked through, ~10 minutes
Drain the pasta and serve with the zucchini, fresh basil and grated parmesan.
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