Pasta al limone con calabacín a la parrilla

Ingredientes

• 400 g spaghetti or linguine
• 2 zucchinis
• 60 g unsalted butter
• 2 lemons (zest and juice)
• 80 g Parmesan, finely grated
• Handful of fresh basil
• 3 tbsp olive oil
• Salt and freshly ground pepper

Preparación

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package. Before draining, reserve a generous mug of pasta cooking water (about 150 ml).Slice the zucchini into thin rounds or half-moons. Season with salt, pepper and a drizzle of olive oil.Heat a grill pan or frying pan over high heat. Grill the zucchini for two or three minutes per side until you see nice grill marks and the slices are tender. Set aside.Melt the butter over medium heat in a wide frying pan. Grate the lemon zest over it and immediately add the juice of half the lemon. Stir briefly.Add the drained pasta to the pan with the lemon butter. Pour in the pasta cooking water little by little while tossing the pasta. This makes the sauce creamy and glossy without cream.Add two thirds of the Parmesan and mix everything well. Taste and season with salt, pepper and extra lemon juice if needed.Divide the pasta among plates. Top with the grilled zucchini. Sprinkle the remaining Parmesan over, grate a little more lemon zest on top and tear some fresh basil leaves over. Serve immediately.