Bucatini with Charred Zucchini, Mint, and Lemon

Bring 4 quarts water to boil in large pot. While water comes to boil, sprinkle 1½ pounds zucchini, sliced into ½-inch-thick rounds, with ¼ teaspoon salt. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Arrange half of zucchini in skillet in single layer and cook until well browned on both sides, 3 to 5 minutes per side; transfer to paper towel–lined plate. Repeat with remaining 1 tablespoon butter and remaining zucchini; transfer to plate.

Off heat, add ¼ cup extra-virgin olive oil, 3 thinly sliced garlic cloves, and 1 tablespoon cracked coriander seeds to now-empty skillet and cook, using residual heat, until fragrant and just beginning to brown, about 2 minutes. Stir in ½ teaspoon red pepper flakes.

Meanwhile, add 1 pound bucatini and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return to pot. Add 1 cup reserved cooking water, oil mixture, ¼ cup grated Parmesan, and remaining ¾ teaspoon salt and stir constantly until most of water has been absorbed but still pools slightly in bottom of pot. Gently stir in zucchini, 1 cup torn fresh mint leaves, 3 tablespoons rinsed capers, and 2 teaspoons grated lemon zest and 3 tablespoons juice. Adjust consistency with remaining reserved cooking water as needed.

Dollop individual portions with 4 ounces whole-milk ricotta cheese, if using. Sprinkle with 3 tablespoons toasted pine nuts and extra Parmesan and drizzle with extra oil before serving.