Categories: Pasta, Vegetarian

Ingredients

• 4 ounces whole wheat spaghettini (2 ounces per person)
• 1 1/2 tablespoon olive oil
• 1/2 clove garlic , finely sliced
• 1/2 pound zucchini, topped and tailed, seeds cut away, and cut into a small dice
• 1/2 cup CFYL’s Quick Tomato Sauce
• 1/2 tablespoon freshly grated Parmesan cheese (optional)
• 1/2 cup torn basil leaves or 1 cup basil, torn into pieces
• Sea salt, to taste

Directions

1. Bring water for the pasta to a boil, then add salt. Once boiling again, add spagettini and cook for about 5 minutes or 1 minute less than given on package. Reserve 1 cup of the pasta cooking liquid and drain.

2. While the pasta is cooking, heat the olive oil in a wide sauté pan or wok. Add the sliced garlic and fry gently over medium-high heat until it starts to color. Add the zucchini and sauté until they start to soften and color.

3. Add the tomato sauce. If the pan looks a little dry, add water from the pasta pot to it, ¼ cup at a time.

4. Just before the pasta is done, add the grated cheese to the zucchini. Mix well and cook for a minute. Taste for salt.

5. Add the basil to the sauce, stir to mix, then add the pasta. Toss together and cook for 1 minute more, adding the reserved water if needed. It’s ready! Serve with extra cheese if desired.

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