Greek or green zucchini

This is a simple pasta dish that takes about fifteen minutes to make and is always tasty. I originally got it from an Italian cookbook, maybe “Marcella Cucina,” though I can’t quite recall now. The original has a can of tomatoes in the sauce with the zucchini added at the last minute. Hegui didn’t like the tomatoes or the fact that the zucchini wasn’t that cooked. This modified version is much more subtle in flavor, particularly if you leave out the basil and olives. To me it tastes like Springtime. Enjoy!

Fresh Zucchini Pasta

5 to 6 medium zucchini
3 cloves garlic, peeled and lightly crushed
1 tsp. salt
¼ cup extra virgin olive oil
crushed red pepper to taste
black pepper to taste
6 fresh basil leaves, cut in fine strips (optional)
12 kalamata olives cut in halves (optional)
1 package long pasta like linguini, cooked per package directions
Parmesan cheese to taste
splash of finishing olive oil

Cook pasta per directions. While pasta cooking, shred zucchini in food processor. Add olive oil, garlic, salt and peppers to large pan. Saute for a minute or two until can smell aroma of garlic. Add zucchini and stir until begins to wilt and release some liquid (about five minutes). Remove garlic cloves. Toss in pasta and basil and/or olives if using. Serve family style or plate individually. Sprinkle with cheese and finishing olive oil.

finished fresh zucchini linguini