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PENNE WITH ZUCCHINI AND PARMESAN

I first tried this simple recipe when I visited Sicily, and as soon as I returned home I tracked it down! It is incredibly easy, but very delicious. When I was served it in Italy it was literally swimming in oil, which is how I prefer it, so I add more oil to this recipe. Also, the zucchini was simply sliced into half-circles rather than grated. Just play with the ingredients until you get it the way you like it! (I also omit the red pepper, but again that's your call.)

Serves 4.





List of Ingredients



• 1 pound Penne, Mostaccioli or other medium pasta shape, uncooked
  
• 1 pound medium zucchini
  
• 2 tbsp. butter or margarine
  
• 1 tbsp. olive or vegetable oil
  
• 1 large clove garlic, minced
  
• 1/4 tsp. hot red pepper flakes or to taste
  
• 2/3 cup freshly grated Parmesan cheese
  
• Grated Parmesan cheese to taste
  






Instructions



1. Cook pasta according to package directions. While pasta is cooking, grate zucchini.
   
2. Heat butter and oil together in large skillet until mixture begins to bubble. Add grated zucchini and cook about 3 minutes.
   
3. Add garlic and cook 1 more minute, stirring constantly.
   
4. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1 minute more.
   
5. When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional Parmesan, if desired.