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Tagliolini with Zucchini

Ingredients
  • 1/2 pound (250 g) fresh zucchini cut into 1" x 1/4" (25 mm x 6 mm) strips
  • 3 tablespoons (45 mL) olive oil
  • 1 garlic clove, crushed
  • 1/8 teaspoon (0.5 mL) dried red pepper
  • Salt
  • 3/4 pound (325 g) dried white tagliolini or tagliatelle (egg pasta)
  • 2 tablespoons (30 mL) unsalted butter, softened
  • 1/4 cup (60 mL) freshly grated Parmesan cheese
Instructions

Serves 6. Put a large pot of water to boil while preparing the sauce. Heat the oil in a large skillet over medium heat. Add the garlic, let it cook until golden, about 30 seconds, and discard it. Add the zucchini and cook for two minutes. Add the pepper flakes, and some salt and cook for three minutes, . Reserve 1/4 cup (60 mL) of the mixture for garnish. Set aside. Salt the boiling water, add the pasta, and cook for 2 minutes or until al dente. Drain well in a colander. Toss the pasta with the zucchini, add the butter and the Parmesan, and toss well. Transfer to a heated serving platter dish and garnish with the reserved shrimp-and-zucchini mixture. Pass around a small bowl of grated Parmesan cheese.

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