1/2 teaspoon fine sea salt, plus more as needed
225 grams dried pappardelle
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped (about 1 cup)
1 clove garlic, chopped
2 medium zucchini (340 grams total), trimmed and coarsely grated
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper, or more as needed
1/4 cup pine nuts, toasted (see note)
Handful fresh basil leaves
Bring a large pot of salted water to a boil over medium-high heat.
Add the pappardelle and cook according to the package directions, until al dente, then drain.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-low heat.
Stir in the onion and garlic; cook until the onion starts to soften, 3 to 4 minutes.
Add the zucchini and increase the heat to medium; cook, stirring frequently, until the zucchini is tender but not mushy, 4 to 5 minutes.
Remove from the heat and stir in the lemon juice, the 1/2 teaspoon of salt and the pepper.
Toss the cooked pappardelle into the pan with the zucchini to coat evenly.
Taste, and add more salt and pepper, as needed.
Transfer to a serving platter, drizzle with the remaining 2 tablespoons oil, and scatter the pine nuts and basil on top.
Toast the pine nuts in a small, dry skillet over a medium heat until fragrant, 3 to 5 minutes, shaking the pan a few times to avoid scorching. Let cool completely before serving or storing.
Adapted from "15 Minute Vegan: Fast, Modern Cooking" by Katy Beskow