Zucchini Pasta

Directions

1. 1

   Preheat your Blackstone griddle to medium heat and drizzle with 1–2 tablespoons of extra virgin olive oil.

2. 2

   Add the zucchini and cook for 3–4 minutes, stirring occasionally, until just tender.

3. 3

   Add the cherry tomatoes with the remaining olive oil. Cook for 3–4 minutes, stirring occasionally, until the tomatoes begin to blister and soften.

4. 4

   Stir in the garlic and cook for about 1 minute, just until fragrant.

5. 5

   Season the vegetables with salt, black pepper, Blackstone Tuscan Herb Seasoning, and crushed red pepper flakes. Toss to coat evenly.

6. 6

   Add the cooked campanelle pasta, ½ cup of the reserved pasta water, and the butter. Toss until the butter melts and coats the pasta.

7. 7

   Sprinkle in the Pecorino Romano cheese, tossing continuously. Add more reserved pasta water as needed until a light, silky sauce forms.

8. 8

   Stir in the lemon juice and fresh basil, then toss until everything is evenly coated.

9. 9

   Serve immediately with extra Pecorino Romano, fresh basil, cracked black pepper, and a drizzle of extra virgin olive oil, if desired.