Lemony Zucchini Pasta

Ingredients

• 1 pound pasta 
• ½ cup pasta water
• Freshly ground pepper
• 2 tablespoons olive oil 
• 1 shallot, peeled and minced
• 3 garlic cloves
• 1 zucchini, sliced
• 1 summer squash, sliced
• ½ cup crème fraîche
• Zest and juice from 1 lemon 

Instructions

1. 1
   Bring a large pot of salted water to a boil. Cook the pasta according to the package’s direction, until al dente. Scoop out 1 cup of pasta water and set aside. Drain the pasta. If you’re moving a little slowly in the kitchen, toss the pasta with a teaspoon of olive oil so it doesn’t stick. 
2. 2
   In a large saute pan, set over medium heat, add the olive oil. When warm, add the minced shallot, garlic and zucchini and summer squash. Cook until softened, about 5 minutes. Add the pasta to the pot, along with the crème fraîche, lemon juice and a few pinches of salt and pepper. Then pour in about 1/4 cup pasta water and give it a good mix. Adjust the salt and pepper according to your liking.
3. 3
   Divide amongst plates or bowls and serve.