OKLAHOMA CITY - This quick, healthy dish may be vegan or vegetarian, depending upon the addition of grated Parmesan before serving. It's simple, delicious and filling. Serves 4. Recipe may be doubled.
1/2 lb spaghetti or fettuccine
3 T olive oil
3 - 4 cloves garlic, minced
1 t crushed red pepper
1 medium or large lemon, juiced and zested
2 small-medium or 1 large zucchini
salt and pepper to taste
1/2 C grated Parmesan (optional)
Prepare zucchini - use a knife or peeler. Zucchini may be julienned, cut into thin rounds, wedges into thin slices or peeped into thin strips.
Cook pasta in salted, boiling water for 6-8 minutes or until soft but still firm. Drain. (Lightly toss in olive oil if preparing in advance/not immediately prepared to use.) In a medium or large skillet, heat olive oil. Add minced garlic, crushed red pepper and lemon zest. Sauté for a minute; the mixture will be aromatic. Add zucchini and continue to sauté for 30-60 seconds or until zucchini begins to wilt and/or brown. Add pasta and toss thoroughly.
Remove from heat. Add lemon juice, and toss. Transfer to platter or bowls, season with salt and pepper and add Parmesan, if desired.