Garlicky sautéed zucchini are blended with al dente spaghetti pasta and mixed with a generous helping of Parmigiano cheese.
2 small, medium - zucchini
1/4 cups - olive oil
4 - garlic cloves minced
1lb - spaghetti al dente
1/2 cup - parmigiana cheese
Shred zucchini into a cheese bag, cheese cloth, kitchen towel, (your pick) and squeeze over sink to remove excess moisture.
Heat large cast iron skillet or wok add olive oil and garlic to pan, when garlic begins to sizzle swirl to infuse olive oil, about 30 sec to 1 minute. Add zucchini and season with salt and pepper. Sautee for 7-10 minutes or until zucchini is soft yet still has a bit of crunch.
Add zucchini to hot drained pasta and toss in cheese, season with salt and pepper to your liking and serve.
Recipe by Resolute Ridge©
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