Zucchini butter pasta

 From Smitten Kitchen

Wanted to make this meatless pasta but had some reservations.  To feed my family, it called for 2 1/2 pounds of shredded zucchini.  The meat-a-saur in our family only eats zucchini one other way. If we shredded all this squash and thought it would be too much, we were going to make it into a quick bread.  As good cooks, we tried it the first time as written.  Very well received by all.  We *might* reduce the butter a little bit.  Add in some lemon zest?  

1 lbs long pasta of your choice

12 tbs of butter

8 cloves of garlic, minced

2 1/2 lbs shredded zucchini

1/2 tsp or more to taste, red pepper

salt to taste

1 cup parmesan cheese

basil, chopped

Bring the water for your pasta to a boil

Salt it well

Undercook the pasta by one minute

Reserve 1-2 cups of pasta water then drain 

Melt the butter over medium heat and add the garlic, cook for 2 minutes and do not burn 

Add in the red pepper flakes, zucchini and salt

Cook over medium high to medium heat, about 15 minutes.  The zucchini will first let off a bunch of liquid but continue to cook it down.  You want the zucchini to break down and become almost jammy.  Reduce heat if it starts to stick.  

Add in 1/2 cup of the reserved pasta water and then the pasta

Carefully use tongs to spread the zucchini through the pasta adding more pasta water as needed so it makes an even sauce

Add in the parmesan cheese and basil

Top with more parmesan and basil if desired