Summer Squash Spaghetti with Lemon and Herbs

Step 1

Bring a large pot of water to a boil.

Step 2

Using a mandoline or turning slicer, cut the squash into long thin strips. Alternatively, cut the squash with a knife as thinly as you are able. Place the sliced squash in a colander in your sink.

Step 3

Place the olive oil, shallots, and garlic in a large skillet. Season with a pinch of salt. Turn the heat to high. As soon as you see the oil beginning to shimmer, give the shallots and garlic a stir, cover the lid, and turn the heat to low. Cook for roughly 10 minutes, or until the shallots and garlic are very soft.

Step 4

When the pasta water boils, add 2 tablespoons kosher salt. Boil the pasta till al dente, reserving at least 1 cup of the pasta cooking liquid.

Step 5

Meanwhile, uncover the lid of the pan with the shallots and garlic. Add the crushed red pepper flakes and stir briefly.

Step 6

Drain the pasta over the colander containing the squash, then transfer the pasta and squash to the skillet. Add 1 cup of the pasta cooking liquid and stir to combine. Season with pepper. Add the Parmigiano. Toss. Taste. Season with kosher salt and pepper to taste.

Step 7

Remove from the heat and add the herbs and lemon zest. Toss again to combine. Taste. Adjust seasoning to taste.