Spaghetti alla Nerano
Serves 4

Don’t skimp on the olive oil added at the end – it combined with the pasta cooking water creates a wonderful sauce.

3 tablespoons extra virgin olive oil
1 medium to large zucchini, thinly sliced
2-4 cloves of garlic, minced
8 ounces spaghetti, cooked, 1 cup cooking water reserved
3/4 cup basil leaves, roughly torn
Extra virgin olive oil, to taste
Parmigiano Reggiano cheese, to taste
Salt and pepper, to taste

Heat oil in a large skillet over medium high heat. Add zucchini and garlic, reduce heat to medium low, and cooking, stirring occasionally, until zucchini are soft. Add cooked pasta, basil, and olive oil to taste, then some of the cooking water until a nice creamy sauce is formed. Top with cheese and salt and pepper to taste.