Adapted from an Ellie Krieger recipe, this dish is basically pasta with deconstructed pesto sauce, garnished with zucchini and tomatoes. The very thin ribbons of zucchini have a mouthfeel that’s more like pasta than squash.

Steps

1. Fill a large stockpot with water and add salt. Bring to a boil, then add the pasta. Cook until al dente, then drain. Return the pasta to the empty stockpot.
2. Meanwhile, slice off the ends of the zucchini and discard. Slice the zucchini in half lengthwise, then run the flat sides of the zucchini halves across the single blade of a mandoline, so that the zucchini is being sliced into paper-thin ribbons. Stack the ribbons and slice in half lengthwise, then slice in half heightwise.
3. Heat a few tablespoons of the olive oil in a large, heavy skillet over medium heat. Add the red-pepper flakes and the onion and cook for a few minutes, then add the garlic and cook for another minute or so. Add the zucchini and stir to coat (add more olive oil if necessary), then add half of the chicken broth. Turn up the heat to medium-high and cook for a few minutes, until the zucchini is just barely cooked.
4. Add the zucchini mixture to the pasta and add the remaining ½ cup chicken broth. Cook over medium heat until the liquid is mostly absorbed, about five to 10 minutes. Add the tomatoes, pine nuts, and chèvre, and cook and stir until the chèvre has melted and turned glossy.
5. Serve with the Parmesan, basil, parsley, salt, and pepper as garnishes.