Recipe: Pasta and Zucchini

PASTA AND ZUCCHINI

6 oz. (2 cups) bow-tie pasta
2 small zucchini (9 oz.) or more
3 tbsp virgin olive oil
3 cloves garlic, sliced (about 2 tbsp)
1/2 tsp each salt and pepper
2 tbsp grated Parmesan cheese

Cook pasta to desired doneness.

Meanwhile, wash zucchini and cut in half lengthwise then into 1/4-inch slices. Then, stack up the slices and cut into 1/4-inch sticks. (Sometimes I just cut in rather small cubes). You should have 2 cups.

Heat olive oil in skillet. When hot, saute zucchini over high heat for 4 minutes, until lightly browned and cooked through. Add garlic and saute 30 seconds to 1 minute longer.

When pasta is cooked, remove 1/3 cup of the cooking liquid and place in a bowl large enough to hold the pasta. Drain pasta and add to the bowl with remaining ingredients. Toss to combine.

Source: Pat/No. Cal.