Spaghetti with Garlic Oil and Fresh Herbs

Bring a large pot of salted water to a rolling boil over high heat. This will take approximately 8-10 minutes.

While water heats, prepare the vegetables: Wash the zucchini and trim the ends. Using a mandoline or sharp knife, cut zucchini into thin half-moons (approximately 1/4-inch thick). Peel and finely mince the shallot. Set aside.

Peel the 8 garlic cloves and slice them thinly (approximately 1/8-inch thick) using a sharp knife. Slicing rather than mincing allows the garlic to infuse gently into the oil without becoming bitter.

Wash and dry the fresh herbs. Remove parsley leaves from stems and chop finely to yield approximately 0.5 cup. Tear basil leaves by hand into bite-sized pieces to yield approximately 0.25 cup. Strip thyme leaves from stems to yield approximately 2 tablespoons. Set all herbs aside separately.

Cut the lemon in half and juice it to yield approximately 3 tablespoons fresh lemon juice. Set aside.

Using a microplane or box grater, grate the Parmigiano-Reggiano cheese to yield approximately 1 cup loosely packed. Set aside.

Add the spaghetti to the boiling water and stir immediately to prevent sticking. Cook according to package directions until al dente (typically 9-11 minutes), stirring occasionally. The pasta should have slight resistance when bitten.

While pasta cooks, prepare the garlic oil: Pour 0.75 cup extra virgin olive oil into a large skillet and place over medium heat. Add the sliced garlic and the minced shallot. Cook gently for 2-3 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn light golden. Do not allow it to brown, as this will make it bitter.

Add 0.5 teaspoon red pepper flakes to the garlic oil and stir constantly for 15 seconds to bloom the spice and release its flavor.

Add the sliced zucchini to the garlic oil and cook for 3-4 minutes, stirring occasionally, until the zucchini is just tender-crisp. The zucchini should retain some texture and not become mushy.

Pour 0.25 cup vegetable broth into the skillet and bring to a gentle simmer. This adds moisture and helps create a light sauce base. Simmer for 1-2 minutes.

Reserve 1 cup of pasta cooking water before draining the spaghetti. This starchy water will help emulsify and thicken the oil sauce.

Add the drained spaghetti directly to the skillet with the garlic oil and vegetables. Toss gently but thoroughly for 1-2 minutes to coat the pasta evenly.

Add 3 tablespoons fresh lemon juice and toss again. The acidity balances the richness of the oil.

Add the chopped parsley and thyme to the skillet and toss to combine. These fresh herbs provide brightness and complexity to the dish.

If the pasta seems dry, add reserved pasta water in 2-tablespoon increments while tossing gently until a light, glossy sauce coats the spaghetti. You should use approximately 3-4 tablespoons of pasta water.

Divide the spaghetti among four serving bowls. Top each portion with the torn basil leaves and a generous handful of grated Parmigiano-Reggiano cheese (approximately 0.25 cup per serving).

Serve immediately while hot.