🇮🇹Zucchini Pasta🇮🇹

Ingredients:

1lb Spaghetti

4 Zucchinis, sliced into thin rounds or you can use large box grater or 3-4 Containers of Zucchini Noodles (if you can get these they are very convenient) give them a rough chop

Olive Oil, enough to cover bottom of your largest frying or sauté pan

Grated Cheese, to taste.  I like (as you may have guess by now, Locatelli)

1 Lemon, juiced and zested

Reserved Pasta Water

2-3 tbsp of Salted Butter

Salt and Pepper to taste

Pinch of Red Pepper Flakes

1/2 container of Creme Fraiche or  1/3 cup of Sour Cream (Optional, I like it a little creamy, some like it buttery and add even more butter and cheese instead of this ingredient)

Directions:

Put pot of water on and salt well when it comes to a boil.

Meanwhile heat oil on medium high in the pan and when it's hot, throw in the zucchini.

Season with salt and pepper and sauté till zucchini softens, but not mushy and keeps it bright green color.

Throw pasta into salted water and cook for usually 11 minutes.

Add Lemon zest and juice to zucchini and toss combine over medium heat.

Throw in butter and pinch of red pepper flakes and toss to melt, then adding a good helping of cheese evenly sprinkled, to taste (I don't like it super cheesy and call add later)

Pasta should be almost done, so reserve 2 cups of pasta water, you won't use it all, maybe only 3/4 cup 

So take some pasta water and add to pan, enough to make it juicy and glossy.  

Turn off heat and using tongs, pasta grabber or spider strainer, add pasta to the pan, giving it a good toss, checking seasoning.

Add Creme Fraiche and a bit more pasta water to get a nice creamy glossy pasta.  

Serve immediately with more cheese!