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This time of year, those with vegetable gardens are being driven mad with zucchini, so here's a recipe that uses plenty of it. Even if you don't grow your own zucchini, it's abundant at farm markets everywhere. However suitable it is for this season, it's welcome any time you crave a light yet satisfying pasta dish.
I like it the addition of sun-dried tomatoes; they add color and zest. Serve this dish with a bountiful salad (toss in some kidney or red beans), fresh crusty bread, and any other seasonal fresh vegetable you'd like.
Heat 1 1/2 tablespoons of the oil in a large, wide skillet.
2
Add the garlic and saut%E9 over low heat for a minute or two.
3
Stir in the zucchini slices and add the wine.
4
Raise the heat to medium, then cover and cook, stirring frequently, until the zucchini is tender-crisp. When done, remove the garlic.
5
Meanwhile, cook the spaghetti in plenty of rapidly simmering water until al dente, then drain.
6
Combine the spaghetti and zucchini in a large pasta bowl. Stir in the remaining olive oil and toss with the parsley, basil, and optional Parmesan cheese.
7
Season to taste with salt and pepper. If desired, stir in the sun-dried tomatoes, olives, or both. If desired, top each serving with bread crumbs.
