Zesty Lemon-Herb Fusilli with Sauteed Zucchini

1. Boil Pasta

In a large pot, bring well-salted water to a boil (use about 2 heaping tablespoons kosher salt for 7 quarts of water). Cook the fusilli until just shy of al dente, following the package directions minus 1 minute. Reserve 1 cup of pasta cooking water before draining.

2. Season Zucchini

While pasta cooks, season zucchini slices with salt and pepper.

3. Cook Zucchini

In a large skillet, heat 3 tablespoons olive oil over medium heat. Lay zucchini in a single layer (cook in batches if necessary), sautéing until golden brown, about 3 minutes per side. Remove from skillet and set aside.

4. Aromatics

In the same skillet, add the remaining 1 tablespoon olive oil, garlic, and red-pepper flakes. Sauté until garlic is translucent, about 30 seconds.

5. Combine

Return the zucchini to the skillet, then stir in lemon juice and half the lemon zest.

6. Toss Pasta

Add the drained fusilli to the skillet, tossing to mix. Pour in 1/2 cup reserved pasta water and grated cheese, tossing until the pasta is coated with a silky sauce. Add more pasta water as needed to adjust consistency.

7. Herb Infusion

Fold in the chopped fresh herbs. Finish with a sprinkle of additional herbs and the remaining lemon zest.