This recipe comes from Cooking with My Kid, and is one of my favorite dishes. It is a wonderful way of using the zucchini when it gets plentiful.
1 extra large zucchini or 2 medium (grated)
3 cloves garlic
3 teaspoons chopped basil
zest of 1 large lemon
1/4 cup olive oil
1 pound multi grain or whole wheat angel hair pasta
red pepper flakes for sprinkling
salt & fresh ground pepper
Bring a large pot of salted water to a boil. Meanwhile, heat oil in a large skillet on medium high. Add the garlic, lemon zest and basil. Cook for about 3 minutes. Put your grated zucchini in a colander and squeeze out some of the moisture then add it to the skillet. Turn heat down to medium low and continue to saute the veggies. When the water is boiling, cook the pasta for exactly 6 minutes. Do not drain. Instead, use tongs to transfer cooked pasta into the skillet with the zucchini. When you transfer the pasta, some of the water will transfer with the pasta. You want this to happen! Use the tongs to toss the pasta with the zucchini and cook for another few minutes until it is all combined. Add salt and pepper to taste and garnish with a few pinches of red pepper flakes. Feeds 6.