Spaghetti with Zucchini

• Kosher salt
• 8 ounces spaghetti
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, smashed
• 2 medium zucchini, thinly sliced
• 6 fresh basil leaves, torn
• 1/3 cup grated parmigiano-reggiano cheese, plus more for topping
• 1/3 cup grated pecorino cheese

1. Lo Scoglio in Positano, Italy is one of Katie Lee's favorite old restaurants.
2. After a recent trip to the Almafi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta.
3. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"
4. Bring a large pot of salted water to a boil.
5. Add the spaghetti and cook until al dente, 9 to 11 minutes.
6. Reserve 1 cup pasta water, then drain the pasta.
7. Meanwhile, heat the olive oil in a large skillet over medium heat.
8. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes.
9. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes.
10. Add 1/4 teaspoon salt and half of the basil.
11. Remove the garlic.
12. Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry.
13. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes.
14. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss.
15. Top with more Parmesan.
16. Photograph by Ryan Liebe

kosher salt, spaghetti, extravirgin olive oil, clove garlic, zucchini, fresh basil, cheese, pecorino cheese

Taken from www.foodnetwork.com/recipes/katie-lee/spaghetti-with-zucchini.html (may not work)