Creamy Spaghetti with Ricotta, Zucchini and Basil

1 pound spaghetti

Kosher salt

3 tablespoons olive oil

1 large zucchini

1/2 cup basil leaves, cut into ribbons

 1/2 pound fresh ricotta cheese

• 1 Fill a 6-quart stockpot with water, add 1 tablespoon of kosher salt, and bring to a boil.
• 2 While the pasta water comes to a boil, rinse the zucchini and shred lengthwise into 1/8-inch ribbons with a mandoline or Japanese slicer. (Please use the hand guard or a cutproof glove when working with the sharp blades of a slicer for safety.)
• 3 Add the spaghetti to the boiling salted water and cook until al dente.
• 4 While the spaghetti cooks, heat the olive oil in a large cast iron skillet or sauté pan over medium heat, and add the zucchini. Sprinkle with a liberal pinch of kosher salt and stir to coat with the oil. Cook the zucchini for 3-4 minutes until crisp-tender.
• 5 Scoop 1/4 cup pasta water from the stockpot and drain the spaghetti.
• 6 Add the spaghetti, basil, and ricotta to the skillet with the zucchini and toss lightly to combine. If the pasta is sticky, add the reserved water a splash at a time as needed.
• 7 Finish with a drizzle of olive oil