Ingredients

• 6 tbsp Danish Creamery European-Style Salted Butter
• 1 and 1/2 lbs zucchini, halved and thinly sliced
• 3 cups cherry tomatoes, halved
• 1/2 to 3/4 tsp salt adjust to taste
• generous shake black pepper
• 2 tsp lemon zest
• 3 tbsp fresh lemon juice
• 6 large cloves garlic, minced
• 1 lb pasta of your choice
• 1/2 cup pasta water reserve this after cooking your pasta
• 2/3 cup grated parmesan cheese
• handful of fresh basil for serving

Directions

• Prep: Rinse and prep the veggies as noted in the directions. Get your pasta water boiling.
• Sauté the Veggies: Add 3 tbsp of the Danish Creamery European-Style Salted Butter to a large dutch oven over medium heat, and melt. Once melted, add the zucchini, tomatoes, salt, pepper, lemon juice, and lemon zest. Stir to combine everything, and cook, stirring occasionally, for 5-6 minutes, adding the garlic in the last minute. The veggies will have softened and released some juices. Remove from the heat and set aside.
• Cook the Pasta: Cook the pasta according to package directions, making sure to salt the water. When the pasta is done, reserve 1/2 cup of the pasta water for the next step. Drain the pasta and add to the dutch oven with the veggies.
• Finish it up: Turn the heat back to medium-low, and add the remaining 3 tbsp of butter to the pot. Stir to melt the butter, then stir in the pasta water, and then the parmesan last.
• Serve + Store: Taste and add any extra salt, pepper, or lemon juice as desired. Serve with fresh basil and an extra sprinkle of parmesan! Store leftovers in the fridge for 4-5 days.