1 lb Spaghetti or linguini
4    Garlic cloves -- minced or
Pressed
6    8
-
ds Salt
ds Ground black pepper
Juice of 1 lemon
6 lg Fresh basil leaves -- cut
Into thin strips
1    2 cups
(3-6 oz)
Small, tender young zucchini
Sliced (~4 cups)
Grated Pecorino cheese --

Bring a large covered pot of water to a rapid boil. Add the pasta, stir
briefly, and cover the pot until the water boils again. Uncover the pot.

While the pasta cooks, heat the olive oil in a large heavy nonreactive
skillet. Add the garlic and zucchini, and saute on medium-high heat until
the zucchini begins to brown. Sprinkle with salt and pepper. Add the lemon
juice and basil, stir, and remove from the heat. The zucchini should be
done just before the pasta is ready. When the pasta is al dente, drain it
and then toss the hot pasta in a large warmed serving bowl with about a cup
of the cheese. Top with the zucchini and serve immediately. Offer more
cheese at the table, if desired.

Per 8-oz serving: 292 cal / 13.3G prot / 6.9g fat / 44.4g carb / 29amg
sodium / 11mg chol

Moosewood Cooks at Home