1

Bring a pot of water to a boil for the pasta.

2

Trim and discard ends of the zucchini. Cut each zucchini into 3-4 inch pieces. Cut each length into 1/4 to 1/2 inch thick matchsticks and set aside. (Also known as a julienne cut)

3

Prepare your garlic and basil. Cut the basil into thin ribbons.

4

In a large saute pan, toast the pine nuts over medium heat until golden (about 2 minutes). Remove from heat and set aside.

5

Using the same pan, melt 1 tablespoon butter with 2 teaspoons olive oil.

6

Add half of the zucchini and 1/4 teaspoon salt and cook over high heat.

7

Transfer to a plate, leaving as much of the butter and oil in the pan as possible (I used tongs. You can also use a slotted spoon). Repeat with remaining zucchini and 1/4 teaspoon salt.

8

Add remaining 1 tablespoon salt and the pasta to boiling water. Cook for 5-10 minutes, until a dente. Transfer to a large bowl.

9

While the pasta is cooking, add 1 teaspoon olive oil and chopped garlic to the saute pan. Cook until fragrant, about 1 minute. Add the zucchini and pine nuts. Stir until well combined.

10

Add remaining 1 tablespoon salt and the pasta to boiling water. Cook for 5-10 minutes, until a dente. Transfer to a large bowl.

11

While the pasta is cooking, add 1 teaspoon olive oil and chopped garlic to the saute pan. Cook until fragrant, about 1 minute. Add the zucchini and pine nuts. Stir until well combined.

12

Add 1/2 cup Parmesan and the remaining 1 tablespoon butter. Toss until butter melts. Divide among 6 bowls. Sprinkle with remaining 1/2 cup cheese and serve immediately.