Grace Parisi treats shredded zucchini and scallions just like the linguine in this lush dish: She tosses them all in a buttery sauce with lemon thyme and tarragon and finishes the dish with pecorino cheese. More Great Pastas
Using a mandoline, julienne the zucchini lengthwise, stopping when you reach the seedy centers. You should have 12 packed cups of zucchini strands.
In a very large, deep skillet, melt the butter. Add the zucchini and scallions, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the zucchini is just softened, about 8 minutes.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1 cup of the water.
Add the pasta to the skillet along with the chopped tarragon, thyme, lemon zest and pecorino cheese and toss well. Add the reserved pasta water and cook over moderately high heat, stirring, until the sauce is slightly thickened, about 3 minutes. Transfer to plates, garnish with tarragon and grated cheese and serve.
Pair this pasta with an aromatic, dry Grüner Veltliner from Austria.