INGREDIENTS

• 1 pound linguine or fettuccini
• 4 tablespoons salted butter
• 1 yellow onion, chopped
• 2 cloves garlic, chopped
• 2 zucchini or yellow summer squash, very thinly sliced
• 1 teaspoon basil (or ½ cup fresh basil)
• 2 tablespoons fresh thyme leaves
• salt and black pepper
• 1 cup heavy cream
• 1 ½ cups grated parmesan cheese

DIRECTIONS

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 4 tablespoons butter in a large skillet over medium heat. Add the onion and cook until caramelized, 8-10 minutes.
3. Stir in the garlic, zucchini, thyme, basil, and season with salt, pepper. Cook 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.
5. Stir in the parmesan, then toss in the pasta. Cook for 2 minutes.
6. Remove from the heat. 
7. Twirl the pasta up with the sauce and zucchini. EAT and ENJOY!

Original recipe available here.