Truffle Pasta

After Monday's post all about truffles, I've been dreaming about this truffle pasta from the archives. It's delicious and a great way to enjoy the flavors of truffles. You can sub zucchini for any other seasonal squash, or another veggie of your choice. Get creative with it, and let the truffles take center stage!

Truffle Pastaserves 4

You will need:- - Salt and freshly ground black pepper3/4 pound whole-wheat dried spaghettini- 3/4 pound zucchini sliced into coins- 1/4 cup olive oil- 2 tablespoons minced garlic (NOTE: I always use a micro planer to grate the fresh garlic into the oil)- 1/4 cup parmesan cheese- 3 tablespoons truffle oilTo 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 to the zucchini, and toss with cheese.Pull off heat and put pasta into a bowl, finish with the truffle oil, salt and pepper. I also like adding truffle salt if you have it. Serve hot with a nice salad.Serve and enjoy!