One of my fav zucchini dishes

I have this beautiful zucchini from the farmers market. So, we’re going to make one of my favorites for dinner. We’ll start out by slicing the zucchini into coins and then mincing up some garlic and thyme. Then, we’ll fry some pine nuts and olive oil until just slightly golden. And to that same oil, add our zucchini in batches and fry till golden brown. Let them drain on paper towel and sprinkle with salt. And then we’ll cook some pasta. I’m very into rigetoni lately. When the pasta is almost done, we’ll fry the garlic and thyme. Then add back the zucchini with a few ladles of pasta water and the pasta. The starchy water plus some butter and parm come together into a light silky sauce that the zucchini melts into. Finished with lemon, basil, and served with more parm and the toasted pine nuts. This is the quintessential summer pasta. There aren’t a ton of ingredients, but everything just works so well together. And I feel like even people who don’t like zucchini would love this.