Fettuccine with lemon and poppy seeds

Ingredients:

• 340 gr. fresh fettuccine pasta
• 1 tbsp. l. olive oil
• 2 cloves garlic, lightly crushed
• 2 zucchinis, halved lengthwise and sliced ​​into half-moons
• 1 tbsp. poppy seeds
• Finely grated zest of 2 lemons
• 4 tbsp (60 g) butter, chopped
• 1/3 tbsp. grated parmesan

Preparation:

1. Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat and add the garlic. Cook until golden, then discard. Add the zucchini to the garlic oil and season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from heat.
2. Add fettuccine pasta to boiling water and cook according to package directions. Set aside 1 cup of the pasta cooking water and discard the rest. Return the pan to medium heat and add the pasta, 1/2 cup of the cooking water, lemon zest, butter, and Parmesan; season with salt and pepper to taste. Bring to a boil and stir. Add the remaining 1/2 cup of water and lemon juice and cook until the sauce thickens slightly, about 1 minute (the pasta will continue to absorb the sauce). Divide among plates.