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This is a simple recipe, perfect for a quick pasta presentation during the great summer zuke season.

for the sauce:

• one pound zucchini
• three tablespoons extra virgin olive oil
• three garlic cloves, peeled and diced
• one-half cup fresh basil, chopped
• salt and freshly ground pepper
• two tablespoons parsley
• one quarter cup freshly grated Pecorino preferred

for the pasta:

• one pound spaghetti

In a saute pan over medium heat, add the olive oil and the garlic. After thirty seconds, add the zucchini. Cook until the zucchini is tender, maybe just starting to brown a touch, about three minutes. Add a teaspoon of salt and some freshly ground pepper. Stir. Ready.

Bring 4-5 quarts of cold water to a heavy boil. Add a couple tablespoons of salt. Add the pasta, stirring it well to get it separated and mixed. Cook to al dente. Reserve one cup of the liquid. Drain.

Add the pasta to the sauce, add the parsley, stir. Add some reserved cooking liquid if needed to keep moist. Add the basil and stir again. Check for salt and pepper. Then the pecorino and serve.

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