Summery tomato zucchini pasta

Pasta and macaroni Italian cuisine

This is one of the three pasta dishes in my regular dinner rotation my sophomore year of college (my first year living in an apartment). The key to the rich sauce is the emulsion of butter, tomato juices, and pasta water. If I happened to have basil on hand, I'd add a bunch of it at the end, but it's definitely not necessary. And I'd use Parmiggiano Reggiano if I had it on hand (my parents used to bring me huge blocks of it from Costco), but it's just as good (and cheaper) with Pecorino Romano (which I sometimes prefer anyways). Easy, quick, delicious, and super cheap!