Zucchini Butter Spaghetti

• servings: 2 servings
• total time: 25 minutes

Ingredients

1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste

8 ounces (225 grams) spaghetti, cooked al dente

1 cup (235 ml) pasta water, reserved

1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated

6 tablespoons (85 grams) unsalted butter

4 garlic cloves, minced

1/4 teaspoon red pepper flakes, or more to taste

1/2 cup (45 grams) grated parmesan

Handful fresh basil leaves, cut into thin ribbons