CitronbasilikazucchiniPastaalfredo

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1. 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. 2
   Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the lemon slices. Sear until the lemon is caramelized, about 1 minute per side. Remove the lemon from the skillet. Finely chop the lemon slices and mix with the basil.
3. 3
   To the same skillet, add 4 tablespoons 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 another 5 minutes until golden.
4. 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. 5
   Serve topped with the reserved lemon/basil mix. Twirl the pasta up with the sauce and zucchini. EAT and ENJOY!.