1 large or 2 medium sized zucchinis', grated and strained in a cheese cloth/clean tea towel to remove excess moisture
300g spaghetti pasta, cooked
1 cup of grated parmesan cheese
1 shallot, finely sliced
3 garlic cloves, minced
60g unsalted butter,
1 tsp red pepper flakes
1 tbsp. grated lemon rind
2 tbsp. olive oil
Handful of basil leaves, finely sliced (optional)
Salt & pepper
Bring a pot of salted water to the boil and cook spaghetti until al dente. Reserve 1 cup of pasta water just before draining.
Grate zucchini and place into a cheese cloth or clean tea towel to drain as much excess liquid.
Head olive oil in a large saucepan over medium to low heat. Add garlic, lemon rind, chilli flakes and butter, cooking for 1-2 minutes until fragrant, making sure the butter hsa completely melted. Add in zucchini and stir well, cooking for 2-3 minutes until zucchini has turned soft. Season well with a little salt and pepper.
Add cooked spaghetti to zucchini sauce, along with reserved pasta water, cooking for a further minute to combine all the flavours together. Turn off the heat and add, grated parmesan cheese and sliced basil leaves (optional) for more seasoning. Give the pasta a generous toss, making sure the pasta is completely coated.
Serve on a plate with more fresh lemon rind, chilli flakes, extra parmesan cheese with a drizzle of homemade basil oil.