Aglio e Olio Pasta with Zucchini

Our first try at vegetable gardening has yielded us nothing so far but zucchini. Not that I'm complaining, I loves me some zucchini. So, after giving a few away and trying different techniques for cooking it, last night I made my favorite zucchini dish so far.

Aglio e olio is a classic Italian pasta dressing meaning quite simply, garlic & oil. I decided to dress it up a bit and couldn't be happier with the results-we're looking forward to leftovers tonight ( :



You will need:



-1 pound of pasta (I used rotini and was pleased with the results)

-5-6 cloves of chopped garlic-divided

-1 large zucchini sliced and quartered

-3 tablespoons fresh sage, chopped or 1 tablespoon dried, crumbled

-1/8 teaspoon crushed red pepper flakes (optional)

-1/4 cup olive oil + 2 tablespoons

-1/4 cup butter, cut into pieces

-grated parmesan cheese



1. Cook pasta according to package instructions, set aside when done.

2. Heat the 2 tablespoons of olive oil over medium heat. Add 1/4 of the chopped garlic. Add zucchini and sautee until they get a little color. Turn heat down to low and cover pan. Cook for about 10 minutes until zucchini have softened, stirring every few minutes. Remove from pan once done and set aside.