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Squash: Pasta with Creamy Zucchini Sauce

Source of Recipe

A Midwest Gardener's Cookbook


List of Ingredients

1 pound pasta
1/3 cup oil
1 large clove garlic, minced
8 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 pound fresh zucchini; scrub and coarse grate (about 3 cups)
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper


Recipe

Cook pasta in boiling salted water and drain. Then heat oil in pasta kettle over moderate heat; add garlic and cook 1/2 minute. Return pasta to kettle and toss to coat with oil and garlic. Add cheeses and toss again. Add remaining ingredients and continue to toss over moderate heat until cheese and moisture from zucchini coat pasta with a light sauce. Serve immediately with additional cheese if desired.