¾ teaspoon
freshly cracked black pepper, plus more for serving
1 tablespoon
lemon zest, plus more for serving
4 tablespoons (½ stick) salted
butter, cut into 4 pieces
10
fresh basil leaves, roughly chopped, plus more for serving
1 cup
finely grated pecorino Romano or Parmesan, plus more for serving
Method
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package instructions. Reserve 1¼ cup of the liquid, then drain.
Place the zucchini on a cheesecloth, tea towel or in a nut bag and wring out as much moisture as possible.
Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the garlic and cook, stirring often, until golden, about 2 minutes. Stir in the zucchini, salt, pepper, and lemon zest. Add ½ cup of the reserved pasta water and bring to a simmer. Cook, stirring, for 2 to 3 minutes, or until the zucchini is tender. Add 1 tablespoon of the butter and stir until melted. Repeat with the remaining 3 tablespoons, letting each melt before adding the next. Cook, stirring, until slightly thickened, about 5 minutes. Remove from heat.
Add the pasta to the sauce along with the remaining ½ cup reserved cooking liquid, basil, and cheese and stir until the pasta is coated and the cheese is mostly melted. If the sauce is too thick, add more pasta water 1 tablespoon at a time.
Divide the pasta among 6 bowls and sprinkle with cheese, lemon zest, basil and black pepper to serve.