Zucchini Pasta

I'm spending the week in the Berkshires with 4 of my cousins to celebrate our mutual graduations. Today was our first day together and we got back from the lake right at dinner time, so I wanted to throw something together quickly, that didn't use too many dishes, and let us take advantage of all the great farmer's market veggies that are finally ready to go.

Zucchini Pasta
3 large zucchinis (I used 2 green and 1 yellow)
2-3 cloves garlic
Thyme
Oregano
Red pepper flakes
3 Tbsp. olive oil
Salt and pepper to taste
Pasta (any sort should work fine)

Serves 5

Heat the olive oil in a large skillet. Mince the garlic and add to the olive oil. Saute until the garlic begins to brown.

Rinse and chop the zucchinis into thin slices. Add to the skillet. Season with salt, pepper, thyme, oregano, and red pepper flakes. Saute until the zucchini begins to soften. Add more spices to taste.

At the same time, boil a pot of water and cook the pasta until very al dente. Drain, saving one cup of pasta water. Pour the water and pasta into the skillet and let simmer until pasta is cooked and the water has boiled down.

Add salt and pepper to taste. Serve hot. Add cheese (I used parmesan) if desired. I thought it added something and dulled the spice a bit.

We had a salad on the side with mint from the garden and tomatoes from the farmers market and it was the perfect way to start off our week together.