Fresh Linguine with Summer Zucchini and Lemon Garlic Sauce

How (your directions):

In a large pot, bring 3 quarts of water to a boil with 1 tablespoon salt.

In a separate large pan, heat olive oil over medium heat.  Using a vegetable peeler, peel the zucchini into ribbons, rotating the zucchini so that all sides are peeled equally. Once you reach the seeds of the zucchini, dice the zucchini into small cubes.

Add zucchini ribbons and cubes to olive oil and sauté for 3 minutes.

Add linguini to boiling salted water and cook according to package instructions (about 3 minutes).

While pasta is boiling, slice garlic thinly and add to zucchini.  Add lemon juice and red pepper flakes, sautéing for 1 minute.

Drain pasta, reserving a few tablespoons of cooking liquid.

Add pasta to zucchini and mix to incorporate.  Add 1 tablespoon butter and 1-2 tablespoons of cooking liquid to the pan.  Mix to incorporate.

Serve immediately!

Why (the science):  Each medium zucchini contains 2 grams of protein and 2 grams of fiber!