Zucchini Butter Spaghetti

2 generously or 4 petite-ly

prepBoil spaghetti in well-salted water until 1 minute shy of fully cooked
prepReserve 1 cup pasta cooking water before draining
6 tablespoons / 85 g unsalted butter	Melt butter, cook garlic 1 min	Cook zucchini 13–15 min, stir frequently	Chop zucchini into smaller bits, 2 min more	Pour in pasta water, stir, add drained pasta	Toss pasta & sauce 2 min, add water as needed	Toss in half parmesan & basil, transfer to bowl	Finish with remaining parmesan & basil
4 garlic cloves, minced
1 1/4 pounds / 570 g zucchini, trimmed, coarsely grated
1 1/2 teaspoons kosher salt, plus more to taste
1/4 teaspoon red pepper flakes, or more to taste
1/2 cup / 120 ml reserved pasta water
8 ounces / 225 g spaghetti, cooked al dente, drained
1/4 cup / 22 g grated parmesan
Handful fresh basil leaves, cut into thin ribbons
1/4 cup / 22 g grated parmesan
Handful fresh basil leaves, cut into thin ribbons

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