Ultracreamy Spaghetti with Zucchini

This simple, wonderful dish, well known spaghetti alla Nerano, is really a delight.  Even with zucchini the kids love it.  Slicing the zucchini all the same size can be a chore but using a mandolin slicer makes it a breeze.

In a large bowl stir together the sliced zucchini, ¼ cup water and 1 tablespoon salt.  Cover and microwave until the zucchini has softened and liquid is released, 10 to 12 minutes, stirring half way through microwaving.  Drain in a colander and let cool slightly, about 5 minutes.

Heat oil in a large non-stick skillet over medium-high heat until shimmering.  Add zucchini (do not wash colander) and spread in an even layer.  Cook, stirring every 4 minutes and then reflatening into an even layer, until the zucchini is very tender and about half of the slices have browned, about 10 to 12 minutes (it's okay if some slices fall apart).  At this point the zucchini can be refrigerated for up to 2 days.

Cook the spaghetti according to directions until al dente.  Reserve 1½  cups of he pasta water, and then drain pasta and return it to pot.

Add 1 cup of the reserved pasta water, zucchini, butter, basil and pepper to pasta.  Set pot over low heat and cook, stirring and tossing constantly until ingredients are evenly distributed and the butter is melted, about 1 minute.  Off heat add the cheeses and stir vigorously until the cheeses have melted and the pasta is coated in a creamy, lightly thickened sauce, about 1 minute.  Adjust the consistency with additional pasta water if needed.  Serve while hot.

Notes:

1. Using small zucchini (8 ounces or less) is preferred because it is less seedy.
2. Using a mandolin greatly simplifies slicing the zucchini uniformly.