Groceries

• 1-2 small-medium zucchini or summer squash
• 1 shallot or 1/2 onion
• 1 lemon

Pantry

• 1 lb spaghetti
• 1/2 c Parmesan cheese
• 6-10 cloves garlic
• 2 oz anchovy fillets in oil
• some salt, some pepper
• some chile flakes
• 1/2 c olive oil

1. Chop shallot and garlic and put through food processor together until pieces are small (but not too small). Also chop zucchini into smaller pieces, and pulse through the food processor about the same amount as the garlic and shallot.
2. Heat olive oil in a large pan with a lid over medium. Add shallot and garlic and season with salt and pepper. Cook until garlic is translucent (about 2 mins).
3. Add anchovies and cook, stirring, until they disintegrate (about 1-2 mins more).
4. Add zucchini and season with chile flakes and more salt and pepper. Cook, stirring, until zucchini is coated in oil and starting to sweat, 5-7 mins.
5. Reduce heat to very low, cover the pot, and cook until zucchini is lightly browned and rendered to mush, 40-45 mins. Make sure to stir occasionally.
6. When zucchini sauce is almost done, cook the pasta until very al dente, 3-4 mins less than usual. Reserve pasta water. Transfer pasta to the zucchini sauce pot, with about 1-2 c pasta water.
7. Bring sauce to simmer over medium high. Stir and toss pasta into sauce and gradually add parmesan. Add more pasta water as needed. Cook until al dente and sauce is thick enough to coat the pasta, 3-4 mins.
8. Half lemon and squeeze juice into pot and stir to combine. Serve with more parm at the table.

Notes

The recipe this was adapted from, p 179 “That Sounds So Good” by Carla Lalli Music, uses cauliflower instead of zucchini.