Photo by maggiephotos/Flickr CC
Before school starts, I recommend making this pasta recipe at least once: full of zucchini and fragrant with basil, it's a quintessentially summery dish.
(Adapted from Moosewood Restaurant Cooks at Home)
• 1 pound linguine or fettucine
• olive oil
• 6 to 8 small zucchini or summer squash
• 4 cloves garlic (or to taste)
• 1 lemon
• 1 bunch basil
• pecorino cheese
Mince the garlic and slice (or julienne) the zucchini. Juice the lemon. You can chiffonade the basil if you prefer it that way, or leave the leaves whole.
Cook the pasta according to the package directions.
While the pasta is cooking, warm the olive oil in a saucepan, and add the garlic and zucchini and salt and pepper. Cook until the zucchini has browned, then add the lemon juice and basil and remove from heat.
The pasta should be done about when the zucchini is. Drain the pasta, then toss it with the zucchini mixture and some grated pecorino. Adjust salt, pepper, basil, cheese, and lemon to taste.