Melted Zucchini & Feta Spaghetti

Primavera’s creamier cousin.

Ingredients:

Kosher salt

1 pound dry spaghetti

1/4 cup olive oil

2 teaspoons minced rosemary

1/2 teaspoon crushed red pepper

6 garlic cloves, thinly sliced

1 medium shallot, thinly sliced

2 medium zucchini, coarsely grated

Freshly ground black pepper

4 ounces feta, crumbled

1/2 cup fresh basil leaves, torn

2 tablespoons freshly squeezed lemon juice

Directions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Drain, reserving 1 cup pasta water.

2. Meanwhile in a large high-sided skillet, heat the olive oil over medium-high heat. Add the rosemary, crushed red pepper, garlic, and shallot and cook until softened, 2-3 minutes. Add the zucchini with a heavy pinch of salt and pepper and cook down until jammy, 4-5 minutes.

3. Add the drained spaghetti, pasta water, and feta, then cook, stirring constantly, until a glossy sauce forms, about 2 minutes. Stir in the basil and lemon juice. Taste and adjust seasoning with salt and pepper, then serve.