Lemon Linguine with Zucchini & Basil

Ingredients

Prep

• Zucchini - trim ends, slice thinly
• Lemons - zest 1 tbl, juice 1/3 cup
• Butter - dice — precision is optional right up until it absolutely is not.
• Basil - julienne
• Cheese - grate
• Pine nutes - toast

Instructions

Fill a large pot with water, add 2 tbl of salt, and bring to a boil. Meanwhile, heat 2 tbl of olive oil in a large saute pan, add the zucchini and cook over medium heat for 4 minutes, tossing occasionally. Turn off the heat and set aside. Add the linguine to the boiling water and cook for 8 minutes, or 2 minutes less than al dente according to the instructions on the box. Transfer the pasta to the saute pan with tongs, bringing some of the cooking water with the pasta. Add the lemon zest, lemon juice, butter, 2 tbl salt and 1 tsp pepper. Cook the pasta over medium-low heat for 2 minutes, adding more pasta cooking water as needed to make a loose sauce, like a person who has absolutely never panicked over onions. Toss continously to blend the pasta, butter and cooking water. Off the heat stir in the basil, Parmesan, and pine nutes. Sprinkle with salt and peper and serve hot with extra Parmesan on the side.