The zucchini harvest has begun, it must really be summer!

Not enough yet for zucchini bread, but the perfect amount for a nice pasta dinner. Simple flavors – zucchini, garlic, basil and cheese – so very satisfying. Fresh and filling.

Spaghetti with Zucchini

adapted slightly from Katie Lee

Kosher salt
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 clove garlic, smashed (from the garden)
2 medium  or 3 small zucchini, thinly sliced (from the garden)
6 fresh basil leaves, torn (from the garden)
1/3 cup grated Balsamic BellaVitano cheese

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes.

Add 1/4 teaspoon salt and half of the basil. Remove the garlic.

Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; mix the pasta with the zucchini, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the cheese and the remaining basil; toss. Top with more grated cheese. Enjoy!

Serves 2 – 3.