Summer is here, so what better time to whip up this Summertime Zucchini and Parmesan Pasta! It has everything you need - fresh veggies and herbs, cheese, just the right amount of seasoning, and of course, carbs!
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain.
Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil shimmers, addthe zucchini, garlic, Member’s Mark™ Crushed Red Pepper, Tone’s® Italian Seasoning, Member’sMark™ Minced Onion, and season with Member’s Mark™ Sea Salt and Member’s Mark™ Ground Black Pepper. Cook, stirring occasionally, until the squash is caramelized and golden brown, 5-8 minutes. Using a potato masher, mash down the zucchini until it becomes a chunky sauce.
Add 1/2 cup of reserved pasta water and bring to a simmer over medium heat. Add the pasta, butter, cheese, and lemon zest; toss until melted. Add more pasta water if need to thin the sauce. Remove from the heat, add the basil. Transfer to a bowl and serve topped with fresh basil and lemon.