Sauté the shallot and yellow zucchini gently in butter over low heat until softened. Meanwhile, cook the pasta until al dente. Add a pinch of salt and a ladle of pasta water to the vegetables, then let it simmer for a couple of minutes. Stir in the lemon zest, add the cooked pasta, and toss everything together, adding more pasta water if needed. Remove from the heat, add the Parmesan, and toss vigorously until the sauce becomes silky and creamy. Finish with freshly cracked black pepper and chopped parsley.
by Fresh-Dark6759