Pasta With Olive Oil Garlic & Zucchini

Giorgio Celmo

Ingredients

1 Pound Zucchini Fatter The Better

½ Cup Extra Virgin Olive Oil

2 Tbls. Minced Garlic

½ Teaspoon Crushed Red Pepper

3 Tbls. Coarsley Chopped Fresh Basil, Stems Removed

2 Tbls. Finely Chopped Fresh Italian Parsley

½ Cup Parmesan Cheese

Directions

Finley cut zucchini with turning slicer to create ribbon like curls of zucchini

There should be very little meat on the zucchini, just the green part.

Heat ¼ cup olive oil over medium heat, add garlic sauté until it just starts to sizzle. Add the pepper flakes toss very quickly, add the basil and parsley, Mix well and remove from heat. When pasta is done toss with parmesan, until well blended and melted. Add zucchini to top of pasta sprinkle with parmesan and serve.

Note: zucchini can also be steamed over pasta water until aldente.

This will make about 4 servings