Pasta With No-Cook Zucchini Sauce

If you find yourself with a plethora of summer squash and can’t fathom the idea of heating up your kitchen, this recipe is for you. During the dog days of summer—and the hot days of early fall—the last thing you want to be doing is sweating over a simmering pot. This no-cook pasta sauce is here to save the day. Made with cut zucchini that is salted and marinated in a flavorful mixture of olive oil, lemon, garlic, and basil, this recipe is proof that a satisfying pasta can be made with minimal cooking. By salting the zucchini first, you remove its excess water that would otherwise make the sauce watery. This step also infuses the zucchini with flavor and softens it to mimic the texture of cooking—without ever having to apply heat to it. The salted, softened zucchini slices get marinated, tossed with cooked pasta, and fortified with a touch of cream cheese and butter to lend the pasta a satisfying creamy texture. The only heat you’ll have to deal with is boiling pasta—that’s it. Serve it all up with grated Parmesan and big, bountiful fresh basil leaves.