Can you believe it's already mid-August?? The days are starting to get a little shorter, the mornings are a bit crisper, and the school buses are about to rumble down the street again. While I'm a big fan of all things fall, I'm not quite ready to let go of summer just yet. I'm clinging to every last bit of sunshine and, of course, every last bit of summer produce. 

And what says "peak summer" more than an abundance of zucchini and fresh basil?! This Lemon Basil Zucchini Pasta Alfredo is everything I'm craving right now. It's light, it's creamy, and it's packed with that vibrant, herbaceous flavor that screams "summer". It's the perfect way to use up those last few zucchini and savor the final days of summer. This is one recipe you won't want to miss! Thank you Half Baked Harvest for sharing it with us!

INGREDIENTS

1 lb linguine or fettuccini of choice

6 tbsp salted butter

1 lemon, slice, seeds removed

1/2 cup fresh basil, chopped

1 yellow onion, chopped

2 cloves garlic, chopped

2 zucchini or yellow summer squash thinly sliced

2 tbsp fresh thyme leaves

Salt and black pepper

Chili flakes

1 cup heavy cream

1 1/2 cups grated parmesan cheese

INSTRUCTIONS

1. Bring a large pot of salted water to a boil. Cook the pasta (according to package directions) until al dente. Remove 1/2 cup pasta cooking water. Drain. 

2. Meanwhile, melt 2 tbsp butter in a large skillet over medium heat. Add the lemon slices. Sear until the lemon is caramelized, about 1 minutes per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil. 

3. To the same skillet, add 4 tbsp butter and the onion. Cook until caramelized, 8-10 minutes. Stir in the garlic, zucchini, thyme and season with salt, pepper, and chili flakes. Cook for another 5 minutes until golden. 

4. Add 1/2 cup pasta cooking water and the cream, stirring until smooth. Bring the sauce to a gentle simmer and cook for 5 minutes, until slightly thickened. Stir in the parmesan, then toss in the pasta. Cook for 2 minutes. Remove from the heat. 

5. Serve topped with the reserved lemon/basil mix. Twirl the pasta with the sauce and zucchini.