Parmesan Zucchini & Garlic PastaIngredients
- 3 tablespoons olive oil
- 4 zucchinis or 1 very large zucchini, sliced
- 4 garlic cloves, minced
- 8 ounces spaghetti (for gluten free version, use Tinkyada brown rice pasta spaghetti style)
- salt and pepper
- 1 cup freshly shredded Parmesan cheese
Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt. Note: Depending on the size of your skillet, you might have to cook zucchini in 2 separate batches.
Cook pasta according to pasta instructions. Drain and rinse with cold water (to stop pasta from cooking). Add cooked pasta into the skillet with zucchini and garlic, on low heat. Add freshly shredded Parmesan cheese into the skillet and stir pasta on low heat to melt the cheese. Add salt and pepper, to taste.
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