Summer Supper:: Zucchini Pasta

Since we are still in the thick of summer, summer veggies like squash and zucchini are still abundant, and you can easily find them at your local grocery store or farmer's markets. I love zucchini because it's so versatile. Zucchini can become bread, soup, or antipasto. When I want something light and satisfying yet seasonal, it's a no brainer. I turn to zucchini and pasta.Add a bit of garlic, good Parmesan cheese, and some truffle oil, and you're left with a fantastic weeknight meal that screams summer. Feel free to toss in other summer vegetables too. Tomatoes from your garden would be divine!

Summer Zucchini PastaServes 4

You will need:- Salt and freshly ground black pepper- 3/4 pound whole-wheat dried spaghetti- 3/4 pound zucchini sliced into coins- 1/4 cup olive oil- 2 tablespoons minced garlic (btw I always use a micro planer to grate the fresh garlic into the oil)- 1/4 cup Parmesan cheese- 3 tablespoons truffle oil

To Prepare:Cut the zucchini into thin coins then put oil and grate fresh garlic into a skillet. Heat oil and garlic and add zucchini, saute on high heat until the zucchini is evenly browned. In the meantime, boil the pasta on high, until al dente. Drain and add the pasta with to the zucchini, and toss with cheese. Pull off heat and put pasta into a bowl, finish with the truffle oil, salt and pepper.Serve hot with a nice tomato salad.Note: I like adding truffle salt if you have it.xx Annette