Zucchini with Pasta
6-8 small zucchini, shredded or julienned
2 Tbsp butter (the real stuff) or olive oil
1 tsp garlic
fresh ground pepper
2 cups uncooked organic whole wheat rotelli
1 cup shredded Parmesan cheese
Start the water boiling for pasta.
Saute garlic in butter for 30 seconds, add zuchinni and cook until barely tender, stirring to coat with butter.
Cook the pasta al dente, drain and toss with the sauteed zucchini and half (or more) of the Parmesan. Season with pepper and serve with the remaining Parmesan.
This is one of our favorite summer recipes. It's easy and quick and is especially good with fresh-from-the-garden zucchini. :)