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1
Preheat a large pot filled with salted water to boil for the pasta, and a large skillet to medium heat for the sauce.
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2
Meanwhile, scrape the zucchini into ribbons using a vegetable peelerscrape the skins too!
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3
When the water boils, add the spaghetti and set a timer for 2 minutes less than the box indicates.
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4
When the timer goes off, add the zucchini to the pasta during the last 2 minutes of cooking.
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5
Right before draining, reserve 1 cup of pasta cooking water.
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6
Drain the pasta and zucchini.
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7
Meanwhile, make the sauce.
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8
To the hot pan, add the olive oil and garlic.
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9
Stir for 90 seconds until the garlic is fragrant but not browningturn the heat down if it starts to brown.
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10
When the garlic is fragrant, zest the lemon directly over the garlic.
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11
Stir for one more minute, and dump in the wine.
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12
Allow the wine to reduce by half, then add the cream and half the herbs.
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13
Stir for 1 minute, then add the pasta, zucchini, and half the pecans and half the Parmesan cheese.
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14
Squeeze in the juice of half the lemon.
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15
Cut the other half of the zested lemon into wedges for serving.
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16
Toss together for 1 whole minute using tongs or two spoons.
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17
Taste, and add salt and pepper to taste.
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18
Serve with the remaining cheese, herbs, pecans, and lemon wedges.
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19
Enjoy!
