Sautéed Zucchini, Arugula, and Lemon Pasta

Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, about 7-8 minutes. Make sure to reserve about 1/4 cup of the pasta water. Drain and set aside.

In a sauté pan over a medium flame, warm 1 tbsp of olive oil. Add the lemon peel and red pepper flakes, and sauté about one minute. Then add in the zucchini, and sauté until the zucchini starts to brown, about 5 minutes. Gently move around the pan periodically. Set aside.

In a small blender add in the basil, 1/2 cup olive oil, 1/4 cup reserved pasta water, lemon juice from 2 lemons, Parmesan cheese, 1.5 tsp kosher salt, 1.125 tsp black pepper, and honey, and blend until smooth.

In a large serving bowl, add the penne pasta, and pour over half the dressing. Toss the penne until well coated. Then add in the arugula, toss to incorporate. Then add in the zucchini, and pour over the rest of the dressing. Taste for seasoning, add more salt as needed.