Creamy Lemon Zucchini Pasta

Instructions

1. Place a kitchen towel in a large bowl. Grate zucchini and shallot on the large holes of a box grater into the towel; grate garlic on small holes. Gather towel ends and squeeze hard over the sink to wring out as much liquid as possible (about ⅔ cup will come out). Discard liquid.
2. Heat olive oil in a large Dutch oven or skillet over medium-high. Add red pepper flakes and cook 30 seconds until fragrant. Add wrung-out zucchini mixture and salt; season with pepper. Cook, stirring occasionally, until jammy, thick, and starting to stick, 15–20 minutes.
3. Meanwhile, cook pasta in generously salted boiling water until al dente. Reserve 2 cups pasta cooking liquid.
4. Transfer pasta to the pot with zucchini (tongs are easiest). Reduce heat to medium-low. Add heavy cream and ½ cup pasta water; stir. Add Parmesan and another ½ cup pasta water; cook, stirring vigorously, adding more pasta water as needed, until a creamy sauce coats every strand, 2–3 minutes.
5. Remove from heat. Stir in lemon juice. Taste and adjust salt and lemon. Stir in most of the basil/mint.
6. Serve in shallow bowls topped with more Parmesan and remaining herbs.