Creamy Lemon Zucchini Pasta

Ingredients

Ingredients

• ¼ cups unsalted butter
• ⅓ cups olive oil, plus more for serving
• 3 lb zucchini, thinly sliced (about 6 medium zucchini)
• 3 garlic cloves
• salt
• 1 lb fregola (or pearled couscous)
• 1 lemon
• 1 cups grated parmesan
• torn basil (optional), for serving

Instructions

1. Heat butter and olive oil in a large pot over medium heat. When butter is melted and foaming subsides, add the zucchini and grate the garlic into the pot. Sprinkle with a pinch of salt, then stir to coat in the oil. Cover and cook for about 40 minutes, stirring occasionally, until completely broken down with a saucy consistency. If at any point the zucchini begins to brown or stick to the bottom, reduce heat.
2. While the zucchini cooks, bring a large pot of generously salted water to a boil. Cook fregola until al dente, 8 to 12 minutes, then drain, reserving ½ cup of pasta water.
3. Remove the pot of finished zucchini from the heat. Grate the zest of the lemon into the pot and then halve the lemon and squeeze in the juice. Season with salt and pepper. (The zucchini mixture can be made ahead and refrigerated for up to 4 days.)
4. Add the fregola to the zucchini and stir until creamy and evenly combined. If the pasta is too thick or dry, add some of the reserved pasta water to loosen. Stir in the Parmesan and adjust the seasonings if needed. Serve topped with more olive oil and, if desired, torn basil.