Lemon Zucchini Pasta with Salami and Mozzarella

Begin by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to package instructions until al dente.

While the pasta cooks, wash and slice the zucchini into thin rounds. In a large skillet, heat a tablespoon of olive oil over medium heat.

Add the sliced zucchini to the skillet and sauté for about 3-4 minutes until they begin to soften. Next, mince the garlic and add it to the skillet, cooking for an additional minute until fragrant.

Chop the tomatoes into bite-sized pieces and add them to the skillet, stirring to combine. After the pasta is cooked, reserve a cup of pasta water and then drain the pasta.

Add the drained pasta to the skillet with the zucchini and tomatoes. Pour in the lemon juice and toss everything together, adding reserved pasta water as needed to create a light sauce.

Finally, add the sliced salami and mozzarella balls, stirring gently to combine. Cook for another 2-3 minutes until the salami is heated through and the mozzarella begins to melt.

Serve immediately, garnished with fresh basil if desired.