Summer Squash and Basil Pasta in 25 Min

Instructions:

1. Wash the summer squash thoroughly. Slice half of the squash into thin half-moons and grate the remaining half using the coarse side of a box grater. Slice the garlic into thin slivers.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced summer squash and sauté for 4-5 minutes until the edges are golden.
3. Stir in the sliced garlic and red pepper flakes, cooking for another 60 seconds until the garlic is fragrant and translucent.
4. Stir in the grated squash, salt, and pepper. Cook for 3-4 minutes, stirring frequently, until the grated squash softens and releases its moisture, forming a thick, jammy consistency. Reduce heat to low.
5. Transfer the al dente pasta directly from the pot into the skillet. Pour in 1/2 cup of the reserved starchy pasta water and the Parmesan cheese. Toss vigorously with tongs over medium heat for 2 minutes until the sauce emulsifies.
6. Remove the skillet from heat. Fold in the fresh basil, lemon juice, and lemon zest. Toss one last time to ensure the basil is slightly wilted.