Campanelle With Lemon Zucchini Sauce

Ingredients

• Kosher salt
• 12 ounces campanelle
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, roughly chopped
• 1 medium zucchini, diced
• 2 teaspoons finely grated lemon zest, plus 2 tablespoons lemon juice
• 1/4 cup packed fresh basil
• 4 tablespoons cold unsalted butter, diced
• Freshly ground pepper
• 2 to 3 tablespoons grated Parmesan cheese, plus more for topping

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