Lemony Pasta with Zucchini and Fresh Herbs

1. Cook Pasta

Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until just shy of al dente, about one minute less than the package instructions. Reserve 1/2 cup of the pasta water before draining.

2. Sauté Zucchini

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Season the zucchini pieces with salt and pepper, and sauté for about 3 minutes on each side until golden. Then push them to the side of the skillet.

3. Add Garlic and Red Pepper Flakes

Add an additional tablespoon of olive oil to the skillet. Sauté the thinly sliced garlic and red pepper flakes for about 30 seconds, until fragrant.

4. Combine Zucchini with Lemon

Combine the sautéed zucchini with the juice and zest of one lemon in the skillet.

5. Create Cheese Sauce

Add the cooked pasta to the skillet along with the reserved pasta water and grated Pecorino cheese. Stir until the cheese melts and forms a silky sauce that coats the pasta.

6. Toss with Fresh Herbs

Stir in the roughly chopped fresh herbs with the pasta until well combined.