Spaghetti With Zucchini & Lemon

Spaghetti with Zucchini & Lemon

This was *fabulous*.

I sauteed garlic & onion in olive oil while I got the water for the pasta going.  Then I added two small sliced zucchini and cooked it all up until tender and even a little golden, and added a little salt and pepper.   I coarsely chopped some basil, and added that just before I was ready to take it off the heat.  When the pasta was hot, I tossed it with freshly grated parmesan and a little grated mozzarella.  Tossed in the zucchini, added the juice of half a lemon, and tossed again.

Served with a sprinkle of parmesan (not the stuff in the green can, but the real thing, finely grated), a tomato, garlic, basil, olive oil and lemon salad, and a heel of crusty bread.

Heaven.

While I started with a recipe from the Moosewood Restaurant Cooks at Home, I adjusted.  Their’s didn’t call for onions, or mozzarella, or parmesan, but a cheese called Peperoncino, which I’ve never seen in our grocery stores.  Undaunted, I substituted to my heart’s content, refused to follow the recipe for six servings, and winged it.

I would up with dinner for tonight, lunch for tomorrow, and another serving.

Those interested got a taste, and everyone liked it. Not enough to forsake their big, juicy grilled burgers, though!