1 pound pasta
2 tablespoons olive oil
2 cloves garlic
2 shallots thinly sliced
½ teaspoon red pepper flakes
1 zucchini cut into coins and quartered
Kosher salt and freshly cracked black pepper
1 lemon juiced
Fresh basil and parmesan to garnish
For the Basil Vinaigrette:
1 shallot roughly chopped
2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
1 clove garlic1/2 teaspoons red pepper flakes
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
Cook the pasta according to the package directions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the zucchini and saute until just soft. Add the pasta and ½ cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice and serve.
For the Basil Vinaigrette: Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.