Lemony Zucchini Linguine

Ingredients

• 1 lb linguine
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 medium zucchini, sliced into thin ribbons
• 1/4 teaspoon red pepper flakes
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Directions

1. Boil the pasta in salted water, following the timing on the package. Drain it, but save a cupful of the starchy water first.
2. While the pasta cooks, cut the zucchini lengthwise, then turn it into long, thin matchsticks with a sharp knife or the julienne blade of a mandoline, making sure to use the guard.
3. Set a large non-stick frying pan over medium-high heat and add the olive oil. Add the zucchini and cook for 4 minutes, tossing often. Finely slice the mint leaves while it cooks, then mix them into the pan.
4. Add the drained pasta to the zucchini, along with a splash of the reserved pasta water. Grate in most of the Parmesan and a little lemon zest, squeeze in all the lemon juice, and toss until everything is glossy and combined. Taste, then season just right with sea salt and black pepper. Plate it up, grate the rest of the Parmesan over the top, and finish with a drizzle of extra-virgin olive oil.