This is wonderfully light and very simple pasta recipe with basically 4 ingredients apart from the pasta and usual seasonings. But it is so tasty: subtle and earthy zucchini, aromatic lemon zest, a punch from the garlic, and some freshness from the parsley.
I will let you decide on the quantities here, I think it is a very safe recipe to practice common sense, and adjust to personal taste. Also note that I prefer small pasta shapes here, casarecce in particular, but the taste will be there with any type.
Boil the pasta al dente and keep some of the water to use in the sauce. Drain and, if storing for later, refresh under cold water.
In a pan with quite a bit of oil, over medium heat, saute:
Garlic, thin slices
After a few seconds, add
Zucchini, cut in 1,5 cm thick half moons
Stir well, add salt and enough of the pasta water to almost cover the zucchinis, turn heat down and cover with a lid. Cook for about 10 more minutes, until the zucchinis are soft but not too soft. Add the pasta and off heat:
Parsley, finely cut
Give it a good swirl to coat the pasta with the sauce and adjust seasoning.
I always top mine with freshly ground black pepper and chilli flakes, because I love the heat. And of course grated parmesan if I am not on a dairy free spree, although I think parmesan flakes would be better suited here.