Pasta with Olive Oil, Garlic, and Zucchini

By Tangie2010

Ingredients

• 3/4 lb. dried spaghettini
• 3/4 lb. zucchini
• Salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 2 tbs. minced garlic
• 1/2 tsp. red pepper flakes
• 3 tbs. coarsely chopped fresh basil
• 2 tbs. finely chopped fresh flat-leaf parsley
• 1/2 cup plus 2 tbs. freshly grated Parmesan cheese

Details

Servings 4
Adapted from rd.com

Preparation

Step 1

Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.

While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper.

If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.

Heat 1/4 cup olive oil in small skillet over medium-high heat until hot. Add garlic. Sauté briefly, until light brown. Turn on exhaust fan, and add red pepper flakes. Quickly add basil and parsley; mix well. Remove from heat.

When pasta is done, drain, reserving about 1/2 cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining 1/4 cup oil, garlic mixture, and 1/2 cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt and pepper as needed. Sprinkle with remaining 2 tbs. cheese and serve at once.