4-6 zucchini squash
1/2 pound of pasta (spaghetti, linguine, fettuccine are best)
2 large cloves of garlic
1/2 cup olive oil
red pepper flakes
parmigiano or pecorino grated cheese
Wash and slice zucchini with skin on into 1/4 inch thick round slices. In large frying pan, heat olive oil. Add zucchini with a pinch of salt and black pepper. Sear each side on med-high heat. Turn over the rounds when brown on the bottom. Add garlic and red pepper when searing the second side. Put aside when finished.
Meanwhile boil water for pasta. Add pasta when water is at full boil. Add a small mound of salt (about 1 tbsp). Stir and strain when al dente. Put pasta back in the pot and add zucchini (with the olive oil) into the pot. Stir.
Serve in a bowl. Add grated cheese to taste.
Serves 2-3 people.