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Going to the farmer’s market is one of the many joys of this time of year. If you’re Looking for a clever way to use up your farmer’s market bounty and add more vegetables to your meals this is it! What’s more, it nourishes your stomach yin – a key factor in healthy digestion, eliminating dryness and heat, and generating the vital fluids your organs and systems need.

When you sauté the grated zucchini, it cooks down into a light silky sauce. Adding some lemon, fresh herbs and parmesan cheese adds brightness and some additional depth. Feel free to substitute the other veggies and fresh herbs based on what you have on hand.

• 2 pounds zucchini, about 4 medium
• 1 red onion sliced
• 1 sweet pepper
• 2 stalks of green onion
• 3 tablespoons extra-virgin olive oil
• 2 shallots, chopped (⅔ cup)
• 1 teaspoon sea salt
• Pinch red pepper flakes
• Freshly ground black pepper
• 12 ounces spaghetti or bucatini pasta
• ⅓ cup grated Parmesan cheese, plus more for serving
• 2 to 3 tablespoons fresh lemon juice
• Zest of 1 lemon, reserve some for garnish
• 1 cup fresh basil leaves (or any other fresh herbs you have) roughly chopped

Instructions

• Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel and wring out the excess moisture.
• Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the zucchini, red onion, red pepper, cherry tomatoes, green onions, salt, red pepper flakes, and a couple pinches of black pepper. Cook, stirring occasionally, for 15 to 20 minutes, or until the mixture has thickened.
• Meanwhile, cook the pasta. Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
• Scoop the cooked pasta directly from the cooking water into the pan with the zucchini, reserving the pasta cooking water. Add 1 cup of the reserved pasta water to the pan with zucchini. Cook, stirring, for 1 to 2 minutes and slowly incorporate the cheese until a lightly creamy sauce coats the pasta, adding more pasta water as needed.
• Stir in 2 tablespoons lemon juice and the lemon zest. Season to taste, adding more lemon juice if desired.
• Serve topped with the herbs, the reserved lemon zest, and more cheese.

Bruce