Description
Simple, easy and delicious! Another way to use up that abundance of zucchini from the garden!
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Directions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Just before draining, reserve 1 1/4 cups pasta cooking water. Drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Add the zucchini, garlic, thyme, chili flakes (optional), salt and pepper. Cook until the zucchini is golden, about 5 minutes. Using the back of your spoon or a potato masher, mash down the zucchini until it becomes a chunky sauce.
Add 1 cup of the reserved cooking water and bring to a simmer over medium heat. Add the pasta, parmesan and pecorino and toss until melted. Add more pasta water if needed to thin the sauce. (If a smoother sauce is desired, use an immersion blender.) Remove from heat and stir in the basil.
Top with more fresh basil and enjoy!
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Ingredients
 1 pound pasta, any cut works
2 T. olive oil
3-4 medium zucchini, yellow or green, shredded
3 cloves garlic
1 T. chopped fresh thyme
Chili flakes, to taste
Salt and pepper
2 T. salted butter
1 cup grated Parmesan cheese
1/2 cup Pecorino or Manchego cheese
1 cup fresh basil, more for topping
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