Step 1

Place a pot of generously salted water to boil for pasta on the stove, and cook the pasta.

Step 2

While the pasta is cooking, heat oil over medium heat in a large skillet

Step 3

Add onion and smashed garlic and saute for 2 minutes, breaking up the whole garlic with a metal spatula, just a bit, letting the oil infuse with garlic flavor.

Step 4

Add the whole mound of thinly sliced veggies. Let this cook without stirring for a few minutes, and it will begin to settle and lower in the pan, then just gently nudge it around, letting it continue to cook down about 5 more minutes. Add 3 tablespoons hot pasta water and 1/2 teaspoon salt Continue cooking over medium heat, stirring occasionally.

Step 5

When pasta is done, drain ( save pasta water) and set aside until veggies are bright green and tender.

Step 6

Stir in the pasta. Season with more salt, pepper and chili flakes. Add a splash of pasta water to loosen and make it saucy. If adding pecorino, add it now. Or keep it vegan ( with Vegan Cheesy Sprinkle).

Step 7

Serve in bowls and garnish with lemon zest, a light drizzle of olive oil, fresh basil, and if you want, pine nuts.