Pasta With No Cook Zucchini Sauce

• portions: 4-6

Ingrédients

2 lb. zucchini and / or yellow squash (about 4 large)

1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, plus more

7 garlic cloves, finely grated

½ cup (lightly packed) coarsely chopped basil, plus leaves for serving

½ cup extra-virgin olive oil

2 Tbsp. finely grated lemon zest

¼ cup fresh lemon juice

2 tsp. crushed red pepper flakes

1 tsp. freshly ground pepper, plus more

1 lb. mezzi rigatoni or other medium tube pasta

6 oz. cream cheese, cut into ½" pieces

4 Tbsp. unsalted butter, cut into ½" pieces oz.

Parmesan, finely grated (about 2 cups), plus more for serving

Instructions

Trim zucchini, then cut in half lengthwise. Very thinly slice each half into ⅛"-thick half-moons and place in a large bowl (you should have about 7 cups). Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and massage into squash. (It's okay if some of the squash breaks up slightly.) Transfer zucchini to a colander and set over same bowl. Let sit at room temperature 30 minutes.

Firmly squeeze zucchini to remove any excess liquid; discard liquid in bowl. Place zucchini into empty bowl and add garlic, chopped basil, oil, lemon zest, lemon juice, red pepper flakes, 1 tsp. black pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Toss to combine and let sit at room temperature at least 15 minutes and up to 1 hour.

Meanwhile, cook pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Shake pasta to remove excess water and return to pot.

Immediately add cream cheese and butter to pasta and vigorously stir until cream cheese and butter are melted. Add zucchini mixture along with any liquid at bottom of the bowl and 4 oz. Parmesan and toss, adding reserved pasta cooking liquid a splash or so at a time as needed, until Parmesan is melted and sauce is creamy and coats pasta. Taste and season with more salt and black pepper if needed.

Divide pasta among shallow bowls and top with more Parmesan and some basil leaves.