(Second one, because apparently I am so talky that two recipes breaks the comment limit.)
Better for You (Because There's a Vegetable!) and Very Tasty Pasta
1 pound pasta; for this, I like penne or something else more chunky than stringy 1 or 2 pounds zucchini (I always like a LOT of vegetables, so I go with two pounds, sometimes two and a half, but you may prefer more pasta in your pasta), sliced Olive oil Garlic as desired (not necessary) Fresh basil (absolutely mandatory for this recipe, and you'll want a lot of it - I suggest either hitting the herb place at a farmer's market or going to Trader Joe's and getting their big plastic boxes of basil, which is relatively cheap - do not buy the tiny packets at a regular supermarket, because SO EXPENSIVE and usually really crappy), washed and chopped. Lemon if you want Parmesan cheese
Heat water, cook pasta, salting water fairly heavily.
Meanwhile, take a big-ass skillet and add the oil. Heat over medium heat. Add the garlic, if using, and let cook for 30 seconds or a minute, then add all the zucchini. Cook until soft and tasty-looking. Add half the basil, stir, wait a minute, and then pour over the pasta, which you have of course drained in the interim. Add the rest of the basil and the parmesan cheese and a teaspoon or so of lemon juice if you're using it.
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Better for You (Because There's a Vegetable!) and Very Tasty Pasta
1 pound pasta; for this, I like penne or something else more chunky than stringy
1 or 2 pounds zucchini (I always like a LOT of vegetables, so I go with two pounds, sometimes two and a half, but you may prefer more pasta in your pasta), sliced
Olive oil
Garlic as desired (not necessary)
Fresh basil (absolutely mandatory for this recipe, and you'll want a lot of it - I suggest either hitting the herb place at a farmer's market or going to Trader Joe's and getting their big plastic boxes of basil, which is relatively cheap - do not buy the tiny packets at a regular supermarket, because SO EXPENSIVE and usually really crappy), washed and chopped.
Lemon if you want
Parmesan cheese
Heat water, cook pasta, salting water fairly heavily.
Meanwhile, take a big-ass skillet and add the oil. Heat over medium heat. Add the garlic, if using, and let cook for 30 seconds or a minute, then add all the zucchini. Cook until soft and tasty-looking. Add half the basil, stir, wait a minute, and then pour over the pasta, which you have of course drained in the interim. Add the rest of the basil and the parmesan cheese and a teaspoon or so of lemon juice if you're using it.