Zucchini and Cherry Tomato Pasta

Ingredients

• 3 tbsp. Land O Lakes® Salted Butter, divided
• 2 c. thinly sliced zucchini, cut into half-moons
• 2 1/2 c. mixed cherry tomatoes
• 1/2 c. chicken broth (or 1/4 c. dry white wine and 1/4 c. reserved pasta water)
• 2 cloves garlic, minced
• 1/2 lb. rotini or other curly pasta, cooked al dente according to package directions
• 1/3 c. finely grated Parmesan or shredded Italian cheese blend, divided
• 1 tbsp. chopped flat-leaf parsley, divided
• 1 tbsp. chopped fresh basil
• 1 tsp. finely grated lemon zest (or 1 [2“] piece lemon rind, thinly sliced), divided

Instructions

1. Heat a 10“ to 12“ cast-iron skillet over high heat and melt 1 tbsp. butter. Add zucchini, reduce heat to medium-high, and cook, stirring, until softened and golden, about 4 minutes. Transfer zucchini to a small bowl.
2. Return pan to high heat and melt 1 tbsp. butter. Add tomatoes and cook, stirring occasionally, until they blister, about 4 minutes, then lightly press down on tomatoes to release juices. Add broth and garlic; continue to cook until liquid reduces by about half, 5 to 6 more minutes.
3. Return zucchini to pan, stir to combine, and cook 2 more minutes to warm through. Remove from heat and add remaining 1 tbsp. butter, tossing to combine. In large bowl, pour sauce over pasta; add half of cheese and half of parsley and toss well to combine.
4. Transfer pasta to a serving dish or bowl. Garnish with basil, lemon zest, and remaining cheese and parsley.