Remove the stem pieces from each zucchini and cut in half long-ways. With a vegetable peeler make long ribbons by running the peeler down the length of the squash.

Boil one pound of pasta according to the package directions in salted water until just about done with a bit of a bite, or al dente. While pasta is cooking cut ⅓ cup of butter (yes, ⅓ cup… just go for a run tonight it’s worth it!) into ⅛” cubes and place into a large bowl. Add ½ cup shredded parmesan cheese to the butter and set aside.

Once the pasta is cooked use a slotted spoon to scoop the pasta out of the water and into the bowl with the butter and cheese. Toss until combined adding a little bit of the pasta cooking water to loosen it up.

Quickly (so your pasta doesn’t get cold) add the zucchini ribbons into the boiling water that you just removed the pasta from and cook for 1 minute or until tender but not falling apart. Using a slotted spoon, scoop the zucchini out of the water and into the pasta. Toss with a few grinds of black pepper, salt to taste, and 2 tablespoon of olive oil and serve with more parmesan on top.