Step 1

In a large pot of salted boiling water, cook the spaghetti 1 minute less than package directions indicate. Reserve 1 cup pasta water, then drain pasta and set aside.

Step 2

In a skillet over medium-high heat, melt the butter. Add garlic and cook 1 minute, before stirring in zucchini, salt, and red pepper.

Step 3

Cook, stirring occasionally, for 13-15 minutes. Zucchini liquid will cook off and then the squash will become concentrated.

Step 4

Stir frequently for 2 minutes more, using the edge of your spatula to chop mixture down into an almost spreadable consistency.

Step 5

Stir in 1/2 cup of the reserved pasta water, then add the drained pasta, and cook for 2 minutes.

Step 6

Using tongs, pull the zucchini sauce throughout the pasta strands, adding more water as needed to loosen the mixture.

Step 7

Add half of the parmesan and basil and mix, then transfer to a serving dish. Top with remaining parmesan and basil and enjoy!