Active Time

　　45 minutes

　　Total Time

　　1 hour 15 minutes

　　If you find yourself with a plethora of summer squash and can’t fathom the idea of heating up your kitchen, this recipe is for you. During the dog days of summer—and the hot days of early fall—the last thing you want to be doing is sweating over a simmering pot. This no-cook pasta sauce is here to save the day. Made with cut zucchini that is salted and marinated in a flavorful mixture of olive oil, lemon, garlic, and basil, this recipe is proof that a satisfying pasta can be made with minimal cooking. By salting the zucchini first, you remove its excess water that would otherwise make the sauce watery. This step also infuses the zucchini with flavor and softens it to mimic the texture of cooking—without ever having to apply heat to it. The salted, softened zucchini slices get marinated, tossed with cooked pasta, and fortified with a touch of cream cheese and butter to lend the pasta a satisfying creamy texture. The only heat you’ll have to deal with is boiling pasta—that’s it. Serve it all up with grated Parmesan and big, bountiful fresh basil leaves.

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What you’ll need

　　Chevron

　　Chevron

　　5.5 Quart Dutch Oven

　　$420 At Amazon

　　Colander

　　$14 At Amazon

　　Silicone Spatula

　　$10 At Amazon

　　

Ingredients

4–6 servings

　　2 lb. zucchini and/or yellow squash (about 4 large)

　　1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, divided, plus more

　　7 garlic cloves, finely grated

　　½ cup (lightly packed) coarsely chopped basil, plus leaves for serving

　　½ cup extra-virgin olive oil

　　2 Tbsp. finely grated lemon zest

　　¼ cup fresh lemon juice

　　2 tsp. crushed red pepper flakes

　　1 tsp. freshly ground pepper

　　1 lb. dried cameroni or other small tubular pasta

　　6 oz. cream cheese, cut into ½" pieces

　　4 Tbsp. unsalted butter, cut into ½" pieces

　　4 oz. Parmesan, finely grated, plus more for serving

　　

Step 1

Trim 2 lb. zucchini and/or yellow squash (about 4 large), then cut in half lengthwise. Very thinly slice each half into ⅛"-thick half-moons and place in a large bowl (you should have about 7 cups). Add 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and massage into squash. (It’s okay if some of the squash break down slightly.) Transfer zucchini to a colander and set over same bowl; let sit at room temperature 30 minutes.

　　

Step 2

Firmly squeeze zucchini with your hands to remove any excess liquid; discard liquid in bowl. Place zucchini in empty bowl and add 7 garlic cloves, finely grated, ½ cup (lightly packed) coarsely chopped basil, ½ cup extra-virgin olive oil, 2 Tbsp. finely grated lemon zest, ¼ cup fresh lemon juice, 2 tsp. crushed red pepper flakes, 1 tsp. freshly ground pepper, and 1 tsp Diamond Crystal or ½ tsp. Morton kosher salt. Toss to combine and let sit at room temperature at least 15 minutes and up to 1 hour.

　　

Step 3

Meanwhile, cook 1 lb. dried cameroni or other small tubular pasta in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Shake pasta to remove excess water and place back into hot pot.

　　

Step 4

Immediately add 6 oz. cream cheese, cut into ½" pieces, and 4 Tbsp. unsalted butter, cut into ½" pieces, to pasta and vigorously stir until cream cheese and butter are melted. Add zucchini mixture, including any liquid in the bottom of the bowl, and 4 oz. Parmesan, finely grated, and toss to combine. Continue tossing, adding reserved pasta water a tablespoon at a time, until cheese is melted and sauce is smooth and creamy. Taste and season with more salt if needed.

　　

Step 5

Divide pasta among shallow bowls and top with basil leaves and more Parmesan.