Zesty Zucchini Pasta

This cold weather has me thinking about comfort foods. {Zesty Zucchini Pasta}

INGREDIENTS

1/4 cup extra virgin olive oil

2 garlic cloves, finely chopped

2 shallots halved, thinly sliced

Red pepper flakes 

Kosher salt

1 lb mezzi rigatoni dried pasta: I always find the best pasta @primal

2 zucchini, sliced into very thin rounds

2 lemons, zested and juiced

1/2 cup pecorino or parmesan grated cheese

bunch of basil, thinly sliced for finishing 

METHOD

1. Cook pasta in a large pot of generously salted boiling water until al dente. Reserve 1 1/2 cups pasta water: drain pasta.

2. Heat a large skillet over medium-high heat. Add oil, garlic, and shallots. Cook until softened. Add zucchini, salt, pepper, and red pepper flakes; stirring occasionally, until zucchini is tender. At this point, add lemon zest, juice, and more olive oil. Add pasta, part, and 1 cup of reserved pasta water. Stir until cheese melts and liquid is reduced and slightly thickened, 1 to 2 minutes.

3. Remove from heat: stir in grated cheese. Add more pasta water if needed, a few tablespoons at a time. Divide pasta among individual bowls. Finish with a drizzle of olive oil, chopped basil, more pecorino, and lemon zest.