Summer Zucchini and Shallot Pasta with Lemon Zest and Parsley

Recipe inspired by alexandracooks

Ingredients:

2 whole zucchinis, cut into thin strips by mandolin cutter, grater, or very finely sliced by hand

1-2 tbsp of olive oil

2 whole shallots, thinly sliced

4 cloves of garlic, thinly sliced

Red pepper flakes (½ tsp or to your liking)

Zest of 1 lemon

½ cup to 1 cup finely chopped parsley

Your choice of hard cheese for shredding (parmesan, asiago, etc.)

Salt and pepper to taste

Directions:

Start by putting a large pot of water over heat to boil.

Shred zucchini intro strips and set aside in colander.

Add tablespoon of oil to pan and heat on medium.

Add shallots to pan and stir.

Add garlic and bring down heat. Let cook for 5-10 minutes until soft and almost caramalized.

Add red pepper flakes, stir, let cook for 1 more minute and turn off heat.

When water is ready add a pinch of salt to boiling water and add noodles.

While the pasta is cooking, finely chop the parsley.

When the pasta is ready, save some pasta water for if your noodles get sticky.

Pour the rest of  the pasta water over the zucchini in the colander.

Add zucchini back into pot with noodles and add the sauteed shallots and garlic. Give the pasta a mix with tongs to get the olive oil and sauteed ingredients to mix with noodles.

Zest one lemon and add to pasta.

Add parlsey and mix again with tongs until saute mix, zucchini, and herbs are well distributed.

(Optional: Add about ¼ cup of pasta water back intro noodles if they stick.)

Shred cheese over top and salt and pepper to taste.