Zucchini Pasta with Basil and Pine Nuts

1. Bring a large pot of generously salted water to a boil. 
2. In a dry skillet over medium heat, toast the pine nuts, stirring often, for 3 to 4 mins until golden and fragrant. Transfer to a small bowl and set aside.
3. In a large pot or skillet over medium heat, heat the olive oil until shimmering. Add the zucchini, salt, and pepper. Cook, stirring occasionally, for 12 to 15 mins, until the zucchini softens and becomes jammy with some golden brown edges, but hasn’t completely fallen apart. 
4. Stir in the garlic and cook for 1-2 more mins until fragrant. Turn off the heat, cover and keep warm while you cook the pasta. 
5. Boil the pasta 2 mins less than package directions (it will finish cooking in the sauce). Reserve 1 cup pasta water. Using a spider strainer, transfer the pasta into the pan with the zucchini (or drain and transfer).
6. Turn the heat to medium-high and add 1/2 cup pasta water. Cook, stirring, until a glossy sauce forms and the pasta is to your desired tenderness (2-3 mins). Continue adding more pasta water as needed (I added 1/2 cup more).
7. Remove from the heat and stir in the basil, toasted pine nuts, and grated parmesan. Add the lemon juice and stir to combine. Taste and add more cheese, salt, or pepper if desired.
8. Serve with some more Parmesan on top, fresh basil leaves, and red pepper flakes if you like. Enjoy!