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quick fix : 
Zucchini Pasta 
A quick and easy meal that's perfect for a light spring/summer dinner. Small to medium-size zucchini tends to have better texture and flavor than larger zucchini, so avoid the mammoth specimens when you're doing your produce shopping. You could also substitute some or all of the zucchini with yellow squash.

2 medium zucchini
1 small-medium onion
2 cloves garlic
2 T. olive oil
crushed red pepper to taste
1/2 lb. pasta (I like linguini)
parmesan cheese
salt + pepper to taste
30 minutes

serves 2

1. Cook the pasta to desired tenderness. Make sure to reserve about a 1/4 cup or so of the pasta cooking water before you drain the cooked pasta.
2. While you're waiting for the water to come to a boil, slice the zucchini into very thin rounds. Dice the onion and mince the garlic.
3. Heat the olive oil in a skillet or saucepan over medium-high heat. Sauté the garlic and onion until nice and soft.
4. Add the sliced zucchini and stir well. Cook until the zucchini is good and tender, about 6-8 minutes or so. Add salt, plenty of fresh-ground pepper, and crushed red pepper to taste.
5. Toss the zucchini mixture with the cooked pasta. If it seems a little dry, add a tablespoon or more of pasta cooking water. Serve with plenty of grated parmesan.

check out more recipes:
 asian-style summer noodles 
linguini with mushrooms 
basic tomato sauce 
penne greek-style 
penne with brie, sundried tomato + basil 


or search the recipe index !

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