Relaxed and sunny, like an afternoon in the garden, this pasta begins with the soft hiss of zucchini in hot oil. Caramelised onion melts into a lighter Alfredo, thin lemon slices sparkle through each twirl, and basil leaves finish the dish with a fresh green lift.

Cook the pasta while the onions turn gold and the zucchini softens at the edges. Swirl in cream and Parmesan, then toss with a splash of pasta water until the sauce clings in a silky coat. A few lemon slices and basil leaves on top make it look restaurant ready.

Recipe

Ingredients
• Salt and black pepper
• 500 g linguine or fettuccine
• 2 medium zucchini or yellow squash, very thinly sliced
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 85 g salted butter
• 240 ml fresh cream
• 150 g Parmesan, finely grated
• A handful fresh basil, chopped, plus extra leaves to finish
• 30 ml fresh thyme leaves
• 1 lemon, thinly sliced, seeds removed
• Pinch chilli flakes

Steps

Boil well-salted water. Cook pasta until al dente, reserve 250 ml pasta water, then drain.

Melt half the butter in a wide pan over medium heat. Add onion with a pinch of salt and cook 8 to 10 minutes until deep gold and sweet.

Stir in garlic and chilli flakes for 30 seconds. Add zucchini and thyme, cook 5 to 6 minutes until tender with light colour. Push veg aside, add lemon slices, sear 1 to 2 minutes each side. Reserve a few for garnish.

Add remaining butter and the cream. Simmer gently 2 to 3 minutes.

Toss in pasta, Parmesan, and most of the basil. Loosen with splashes of pasta water until the sauce coats and turns silky.

Season to taste. Serve topped with reserved lemon and basil.