1 lbs. Spaghetti
1 tablespoon olive oil
4 cloves garlic, minced
6-8 small zucchini, sliced
Salt & pepper
Juice of 1 Lemon
6 large fresh basil leaves, cut into thin strips
1-2 cups grated pecorino cheese
Bring a large covered pot of water to a rapid boil. Add pasta, stir briefly, cover the pot until the water boils again. Uncover the pot. While pasta cooks, heat olive oil in a large, heavy, nonreactive skillet. Add garlic and zucchini; sauté on medium heat until zucchini begins to brown. Sprinkle with salt & pepper. Add lemon juice and basil, stir, and remove from heat. The zucchini should be done just before the pasta is ready. When the pasta is al dente, drain and toss in large, warm serving bowl with about 1-cup o the cheese. Top with zucchini and serve immediately. Add more cheese at the table if desired. Makes 4-6 servings.
Recipe courtesy Madison Area Community Supported Agriculture Coalition. From Asparagus to Zucchini: A Guide to Farm – Fresh, Seasonal Produce. Wisconson.1996.