Zucchini Ribbon Bucattini
340 g bucattini
2 tbsp (15 mL) olive oil
2 shallot onions, thinly sliced
2 clove garlic, crushed
2 tsp lemon zest
1/4 cup (60 mL) grated Parmesan cheese
3 tbsp chopped basil
In large pot of boiling salted water, cook pasta according to package directions. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, using vegetable peeler, slice zucchini lengthwise into long ribbons. In large skillet, heat oil over medium heat; cook zucchini, onion and stirring occasionally, until onion is softened, about 5 minutes. Add garlic, lemon zest and stirring for 1 minute.
Stir in pasta, Parmesan cheese and enough of the reserved pasta cooking liquid to coat; sprinkle with salt , pepper and chopped basil.