Recipe: Lemon Butter Pasta Veggies

Ingredients

• 1 pound dry short pasta, such as fusilli, cavatappi, or gemelli
• 2 tablespoons olive oil
• 1 pound zucchini or yellow squash (about 2 medium), halved lengthwise and thinly sliced crosswise
• 1 pint cherry or grape tomatoes (about 2 cups), halved
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 cloves garlic, finely chopped
• 1 1/2 teaspoons finely grated lemon zest
• 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
• 1/3 cup chopped fresh basil leaves
• Grated Parmesan cheese, for serving (optional)

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