Spaghettini Squared: Pasta with Olive Oil, Garlic, and Zucchini

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Love this recipe, absolutely love it. It is easy to make "as is" or adapt it. I have made it a few times: 1st time just as presented including the basil oil and everyone just loved it. Next time I used some basil oil from Italy that I had on hand .... worked great with that. Then we tried it with meyer lemon-infused oil and it was also wonderful. We have added fresh chopped mint to the parsley and basil, also excellent. Works great as a side dish or as a main. I have used corn spaghetti instead of the one he recommended and THAT was excellent. This recipe is defintely a keeper. It is wonderfully light...and can be made lighter by easing back a bit on the pasta-to-squash ratio and the cheese if you are dieting... but it is already pretty darn light. I do have a mandoline, and admit that it makes for the best texture for this recipe, but lacking that, I would probably grate the zuccini long-wise on a coarse grater setting.

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I saw this episode and just could not wait to try it...It was even better than I thought it would be. This will be in my rotation of meals for sure!!! One thing...I grilled some chicken tenderloins in olive oil & garlic and added to pasta at the end..DELICIOUS!!

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As always Michael has hooked me up with an excellent dish that amazes my friends and family! easy prep and truly enjoyable!