Spaghetti with Summer Vegetables

Bring a large pot of water to a boil.

Using a vegetable peeler, peel the zest of the lemons widthwise into long strips, making sure not to get too much of the bitter, white pith. Cut the lemon peel into thin matchsticks and set aside. Squeeze the juice from both lemons through a fine mesh strainer into a small bowl and discard the pulp and seeds. Set aside.

In a medium bowl, prepare an ice water bath. Add the tomatoes to the boiling water and cook for 30 to 45 seconds, until the skins start to split. Transfer the tomatoes to the ice water bath to halt cooking. Once the tomatoes are cool enough to handle, use a paring knife to peel off the skin. Discard the skin. Keep the water on medium heat.

In a large sauté pan over high heat, warm 3 Tbs. of extra-virgin olive oil. Once the oil is hot but not smoking, sear the squash in a single layer until lightly browned on each side, about 45 seconds to 1 minute. Transfer the squash to a paper towel-lined plate to drain the excess oil. Wipe the pan clean with a paper towel.

Return the water to a boil over high heat and liberally salt the water. Drop the spaghetti into the water and cook according to packaging instructions until al dente, beginning to taste 1 to 2 minutes before the recommended time on the packaging instructions to check for doneness.

Heat another 3 Tbs. of extra-virgin olive oil in the pan over medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the peeled tomatoes and cook until just about to burst, 1 minute more.

Using tongs, transfer the spaghetti directly to the pan with the tomatoes and toss to combine. Add about 1/2 cup (4 fl. oz./125 ml) of the pasta water and continue tossing to combine.

Add the squash to the pan and turn the heat to high. Add the lemon peel, basil and about 1 more cup (8 fl. oz./250 ml) of the pasta water, tossing and stirring vigorously to form a cohesive sauce. Add the lemon juice and 3/4 cup (3 oz./90 g) of the Parmigiano-Reggiano cheese. Turn the heat off and stir vigorously until the cheese is melted and the sauce is silky and cohesive, coating the noodles well.

Finish with 3 Tbs. of extra-virgin olive oil and toss to combine. Taste for seasoning and adjust with salt and pepper as desired.

Transfer the spaghetti to bowls. Top each bowl of spaghetti with a small drizzle of olive oil and a sprinkle of Parmigiano-Reggiano cheese. Garnish with basil and serve.

Serves 4 to 6.

Recipe courtesy of David Nayfeld, Executive Chef/Co-Owner, Che Fico and Che Fico Alimentari