Pasta with Zucchini, Parmesan and Garlic Oil

From the kitchen of One Perfect Bite...What do you get when finely shredded zucchini is tossed with Aglio e Olio? In my kitchen it becomes an easy entrée that's perfect for a Meatless Monday meal. If you have a julienne peeler to use for shredding the zucchini, you can have this dish on the table in about 20 minutes. I'm not much for kitchen gadgets, but this is one I heartily recommend you add to your inventory. If you haven't seen one of these, you can find one here. I'm not affiliated with these people and my purpose in featuring the peeler is to simplify food preparation rather than sell a kitchen tool. Zucchini that is finely julienned needs no cooking and can be tossed with hot pasta without additional fussing. It helps, however, to have the vegetables at room temperature if you take this route. It's important when you make a dish as simple as this to use ingredients of the highest possible quality. Fortunately, that does not always mean the most expensive. I always serve this pasta with focaccia bread and a crisp green salad to add a bit of texture to the meal. I know you'll enjoy this very easy dish. Here's the recipe.

Pasta with Zucchini, Parmesan and Garlic Oil...from the kitchen of One Perfect Bite

Ingredients:
3/4 lb. dried spaghetti
1 (8-oz.) zucchini, finely julienned
1 (8-oz.) yellow squash, finely julienned
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
2 tablespoons fresh minced garlic
1/4 teaspoon red pepper flakes
1/3 cup chopped Italian parsley or fresh basil
1/2 cup + 2 tablespoons freshly grated Parmesan cheese

Directions:
1) Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
2) Season zucchini and squash with salt and pepper. Set aside.
3) Heat 1/4 cup olive oil in small skillet over medium-high heat until hot. Add garlic. Sauté briefly, until light brown. Add pepper flakes and basil or parsley. Mix well. Remove from heat.
4) When pasta is done, drain, reserving about 1/2 cup cooking water. Return pasta to pan. Add zucchini, reserved 1/4 cup oil, garlic mixture from step 3, and 1/2 cup cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper as needed. Sprinkle with remaining 2 tablespoons cheese and serve at once. Yield: 4 to 5 servings.

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