Start by setting a large pot of water on to boil for the pasta (see note).

While the water is heating up, cook the zucchini. Heat a frying pan over medium-high heat. Cut the zucchini into small pieces, about 2 cm (¾ inch).

1 medium zucchini

Add a teaspoon of olive oil to the hot pan, then add the zucchini. Cook for about five minutes, stirring frequently, until lightly browned.

2 tablespoons + 1 teaspoon olive oil

While the zucchini is cooking, add the basil, greens, lemon zest and juice, salt, pepper, and hot pepper to a container to blend (either a small food processor or one for an immersion blender).

30 grams (2 cups) fresh basil,30 grams (2 cups) greens (spinach, rucola, chard, etc.),Zest of a lemon,Juice of a lemon,½ teaspoon sea salt,½ teaspoon black pepper,½ teaspoon hot pepper flakes

If the water for the pasta boils in the meantime, salt it well and add the pasta to begin cooking it.

200 grams (8 oz) pasta

As soon as the zucchini is cooked, add it to the container with the basil and blend until fairly smooth. Add the remaining two tablespoons of olive oil, while blending, until a homogenous sauce forms. Set this aside.

Once the pasta is cooked, make sure to reserve the cooking water before draining it.

Add the drained pasta back to the pot with the reserved cooking water and the basil zucchini sauce. Stir to coat the pasta, and serve immediately.

60 ml (¼ cup) pasta water