Flavors by Alessandra

0 Bring a large pot of salted water to a boil. Bring a second small pot of water to a boil for the lemon peel.
1 Peel the lemon, avoiding the white pith, then slice into thin strips. Blanch for 2 to 3 minutes, transfer to ice water, then drain and pat dry.
2 Shave the zucchini into ribbons using a vegetable peeler, stopping at the seedy core and rotating as you go.
3 Toss the zucchini ribbons with olive oil, salt, and black pepper.
4 Heat olive oil in a large sauté pan over medium heat. Cook the zucchini for 2 to 3 minutes until just tender, then remove and set aside.
5 In the same pan, melt the butter. Add the shallot and cook until soft, then add the garlic and cook until fragrant.
6 Add a splash of pasta water and the heavy cream. Let simmer for 1 to 2 minutes.
7 Cook the pappardelle until just shy of al dente, then transfer directly into the pan.
8 Add the zucchini back in and toss over medium heat, adding pasta water as needed until glossy.
9 Remove from heat and add the Parmigiano, lemon juice, and lemon peel. Toss until smooth.
10 Taste and adjust seasoning, then serve immediately.