Zesty Lemon-Basil Zucchini Ribbon Pasta

1. Melt Butter and Oil

Start by melting the butter and olive oil in a large cast iron skillet over medium-high heat.

2. Cook Zucchini Mixture

Add the coarsely grated zucchini, smashed garlic cloves, basil stems, and half of the basil leaves. Season the mixture with 1.25 teaspoons of kosher salt and a few grinds of black pepper. Cover the skillet and let the zucchini cook for about 5-7 minutes until it starts to release its liquid.

3. Reduce Zucchini Mixture

Uncover the skillet and continue cooking the zucchini mixture for another 7-10 minutes, stirring occasionally, until most of the liquid has evaporated and the zucchini begins to sizzle. Keep cooking the zucchini for an additional 20-25 minutes, stirring frequently and deglazing with a splash of water as needed, until it becomes very soft, dark green, and reduced to about one cup.

4. Cook Pasta

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to the package instructions. Before draining, reserve two cups of the pasta water.

5. Combine Pasta and Zucchini Mixture

Once the zucchini mixture is ready, add the cooked pasta to the skillet along with one cup of the reserved pasta water and the finely grated Parmesan. Reduce the heat to medium and stir everything together until the pasta is well coated and glossed with the sauce. If the pasta seems dry, add a bit more reserved pasta water until you reach the desired consistency. Taste and adjust the seasoning with more salt and pepper if needed.

6. Finish and Serve

Finally, stir in the lemon juice and the remaining basil leaves. Serve the pasta hot, garnished with additional basil, a sprinkle of Parmesan, and a few more grinds of black pepper.