It’s summer squash season, and the abundance of zucchini everywhere got me thinking that it might be good caramelized along with onions. The combo of caramelized zucchini and onion came out even better than I expected, making a buttery sweet pasta sauce that I’ll definitely be making again.

Guessipe

• 6 TBSP butter
• 1 onion, thinly sliced
• 1/2 tsp sugar
• 1/2 tsp salt + more to taste
• 1 1/2 lbs zucchini, grated
• 5 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 8 oz spaghetti, cooked to just before al dente + 1/2 cup reserved pasta water
• 1 cup grated parmesan
• 1 cup fresh basil leaves, chopped

Melt the butter over medium heat, then add the onion and cook for 10 minutes. Add the sugar and 1/2 tsp salt and continue to cook, stirring occasionally, until the onion begins to caramelize.

Add the zucchini, garlic, and red pepper flakes. Cook until the zucchini caramelizes (about 20 minutes).

Add the spaghetti and reserved pasta water, and toss until well combined.

Toss in 3/4 of the parmesan and basil. Salt to taste.

Sprinkle with the remaining parmesan and basil to serve.