Spinach-Zucchini Soup

This light soup is full of sunny flavors like lemon, zucchini, and dill. Serves 6.




Ingredient List:

• 1 1/2 Tbs. olive oil
• 1 large onion, diced (2 cups)
• 1 medium zucchini, cut into 3/4-inch pieces (2 cups)
• 2 cups low-sodium vegetable broth
• 1 1/2 cups cooked white beans, such as cannellini, or 1 15-oz. can white beans, rinsed and drained
• 4 cups baby spinach (4 oz.)
• 2 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 4 tsp. finely chopped mint leaves

Instructions:

1. Heat oil in large saucepan over medium heat.
2. Sauté onion 3 to 5 minutes, or until translucent.
3. Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
4. Add vegetable broth and 2 cups water, and bring to a boil.
5. Stir in beans and spinach, and return to a boil.
6. Reduce heat to medium-low, and simmer 5 minutes, or until spinach is wilted.
7. Stir in lemon juice, zest, and mint.
8. Season with salt and pepper, if desired.

Vegetarian Times Issue: September 1, 2009 p.51

Whole Grain Spaghetti with Fresh Vegetables

INGREDIENTS

1 box(es) BARILLA Whole Grain Spaghetti
2 tablespoon(s) extra virgin olive oil
1 clove(s) garlic
1 cup(s) white onion, finely chopped
2 cup(s) zucchini, diced small
2 cup(s) yellow squash, diced small
1 bunch(es) asparagus, cut into 1-inch pieces
1 cup(s) yellow bell pepper, julienne
3 cup(s) cherry tomatoes, halved
to taste salt
to taste freshly ground black pepper
4 leaf(ves) fresh basil, torn

COOKING INSTRUCTIONS

BRING a large pot of water to a boil.
HEAT olive oil in a large skillet. Using the side of a knife, gently press and peel the garlic.
ADD onion and saute for 5 minuts, until translucent. Add garlic and saute for 2 minutes until slightly brown.
ADD bell pepper, zucchini, yellow squash and asparagus and saute until heated but not completely cooked.
ADD tomatoes, season with salt and pepper; sauté for 2 additional minutes. Remove garlic clove and discard.
COOK Barilla Whole Grain Spaghetti according to the package directions.
DRAIN pasta and add to the skillet. Toss with vegetables and add fresh basil before serving.

Whole Grain Medium Shells with a Winter Squash and Walnut Ragu

INGREDIENTS

1 box(es) BARILLA® Whole Grain Medium Shells
3 tablespoon(s) olive oil
1 whole acorn squash, diced
1/2 whole butternut squash, peeled and diced
1 cup(s) water
1 whole zucchini, diced
1 whole yellow squash, diced
1/4 cup(s) walnuts
1/4 cup(s) Pecorino cheese, grated
to taste salt
to taste freshly ground black pepper

COOKING INSTRUCTIONS

BRING a large pot of salted water to a boil.
SAUTÉ garlic in 1 tablespoon of olive oil in a large skillet until garlic turns slightly yellow.
ADD acorn and butternut squash; sauté for 1 minute.
ADD water and simmer for 4 minutes. Season with salt and pepper to taste. Transfer mixture to a blender and blend until smooth. Set mixture aside.
SAUTÉ diced zucchini and yellow squash with remaining olive oil in the same skillet; season with salt and pepper. Add the blended squash mixture to the skillet and combine.
TOAST walnuts in a small non-stick skillet until golden brown; remove and roughly chop.
COOK Barilla® Whole Grain Medium Shells according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
POUR cooking water into the sauce and stir well. Add pasta to the skillet and toss well.
TOP with chopped nuts and grated cheese before serving.

Whole Grain Thin Spaghetti with Zucchini and Parmesan

INGREDIENTS

1 box(es) BARILLA® Whole Grain Thin Spaghetti
4 small zucchini, diced
to taste sea salt
2 tablespoon(s) extra virgin olive oil
1 clove(s) garlic, chopped
2 cup(s) cherry tomatoes
4 leaf(ves) fresh basil, cut into strips
1/2 cup(s) Parmesan cheese, freshly grated

COOKING INSTRUCTIONS

BRING a large pot of water to a boil.
SEASON zucchini with sea salt.
COOK pasta according to package directions.
Meanwhile, HEAT olive oil in medium skillet, add garlic and sauté for 2 minutes.
ADD zucchini to the skillet and saute for 2 minutes.
ADD cherry tomatoes and sauté until skins are slightly blistered and the tomatoes are heated through, about 2 minutes.
DRAIN pasta, add to skillet and toss with basil and cheese.

Strozzapreti with Cheese and Green Peppercorns

Serves 4 in 30 minutes or fewer.

Strozzapreti—which means “priest chokers”—sounds like it was invented by the Mafia, but it’s actually a type of pasta with curved, medium-length strands. If you can’t find strozzapreti, just use penne or fusilli.

1/4 cup pine nuts
1/2 cup grated Romano cheese (about 3 oz.)
1/4 cup plus 2 Tbs. mint leaves, sliced into very thin ribbons
2 Tbs. olive oil
2 tsp. brined green peppercorns, drained
1 8.8-oz. pkg. strozzapreti
2 cups grated zucchini
1 clove garlic, minced (about 1 tsp.)

Toast pine nuts in small skillet over medium heat 3 to 4 minutes or until browned and fragrant, shaking often.

Blend cheese, 1/4 cup mint, oil and peppercorns in food processor until peppercorns are broken up. Season to taste with salt and pepper.

Cook pasta according to package directions; drain.

Meanwhile, combine zucchini, garlic and mint sauce in large serving bowl.

Toss hot pasta with sauce. Taste, and adjust seasonings if necessary. Stir in pine nuts and remaining mint leaves, and serve.

PER SERVING: 409 CAL; 16G PROT; 18.5G TOTAL FAT (4.5G SAT. FAT); 46G CARB; 20MG CHOL; 427MG SOD; 3G FIBER; 4G SUGARS

Vegetariantimes: 30 Minutes - No-Cook Pasta Sauces

Greek Salad Pitas

Ingredients
1 cup peeled, seeded and diced cucumber
1 cup diced red bell pepper
1 cup diced zucchini
1/3 cup crumbled feta cheese
1/4 cup diced red onion
1/4 cup chopped pepperoncini, optional
1/4 cup chopped black olives, preferably kalamata
2 Tbs. extra virgin olive oil
1 Tbs. fresh lemon juice
1 tsp. red wine vinegar
1 tsp. dried oregano
Salt and freshly ground black pepper
3 6-inch whole wheat pita breads, cut in half
6 curly leaf lettuce leaves

Directions
1. Combine cucumber, bell pepper, zucchini, feta, onion, pepperoncini, olives, oil, lemon juice, vinegar and oregano in large bowl, and toss to mix. Season with salt and pepper.

2. Line each pita half with a lettuce leaf; fill with 1/2 cup salad mixture.

To pack this for lunch, wrap the pita pockets separately, and fill them with the salad just before serving. Or enjoy the chopped salad on its own with a bowl of soup for dinner. Note: Pepperoncini are thin, small pickled chile peppers that range in spiciness from medium to medium-hot. Look for them in the Italian section of large supermarkets.
Ingredient List

Serves 6 | 30 minutes or fewer

Greek Salad Pitas: Vegetarian Times Issue: April 1, 2005 p.38

Cold Zucchini Soup with Cinnamon, Cumin and Buttermilk

Ingredients
1 pound trimmed zucchini
2 1/2 cups rich vegetable or chicken broth
1 tablespoon olive oil
1 cup chopped onion
1/2 teaspoon seeded and minced Serrano chili pepper
1/2 teaspoon fennel seeds
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1 1/2 cups good quality, reduced fat buttermilk
sea salt to taste
freshly ground pepper to taste

Garnish: chopped, fresh cilantro or mint
lime or lemon wedges

Cooking Instructions
1. Chop the zucchini in large chunks.

2. Add the broth to a soup pot, bring it to a boil and add the zucchini.

3. Reduce the heat and simmer, covered, for 4 to 5 minutes, or until the zucchini is barely tender and still bright green. Remove from heat and cool.

4. Meanwhile, heat the oil in a small, non-stick frying pan. Add the onion, chili pepper, fennel, cinnamon and cumin and fry until onion is soft, but not brown, and spices are fragrant.

5. Put both the zucchini and spice mixture into a food processor and pulse until well chopped but still retaining texture. Pour into a bowl and stir in the buttermilk and season to taste with salt and pepper.

6. Chill for at least 2 hours. Serve garnished with a sprinkling of cilantro and a few added drops of lemon or lime juice to taste.

This recipe serves: 4 | Preparation time: 10 minutes | Cooking time: 5 minutes

Cold Zucchini Soup with Cinnamon, Cumin and Buttermilk | Recipe by FoodFit

Penne with Summer Squash, Zucchini and Sugar Snap Peas

Ingredients
1 pound penne rigate
1 cup Basic ... Stock, or low-sodium canned ... stock
1/2 pound summer squash, seeded and julienned
1/2 pound zucchini, seeded and julienned
1/4 pound sugar snap peas
1/2 teaspoon olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, thinly sliced
salt to taste
freshly ground black pepper

Cooking Instructions
1. Bring 1/2 gallon of salted water to a boil. Add the penne and cook until al dente, about 7 to 9 minutes. Drain and set aside.

2. Meanwhile, bring the ... stock to a boil in a skillet large enough to hold the vegetables. Add the vegetables to the ... stock and steam, covered for about 3 to 4 minutes.

3. When the vegetables are just tender, add the cooked penne and the olive oil and toss until it is heated through.

4. Divide the pasta and vegetables evenly among 4 warmed plates or bowls. Sprinkle with Parmesan cheese and basil.

5. Adjust the salt and pepper to taste.

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Penne with Summer Squash, Zucchini and Sugar Snap Peas [Recipe Brought to you by FoodFit]

Baked Orzo with Zucchini

This simple dish comes together in minutes and calls for a light soup or tossed green salad and hot Italian bread with olive oil for dunking. It also makes a great buffet party dish, as it can feed a group when served with other fare. Serves 6.

Ingredients:
2 cups dried tri-colored or plain orzo
2 Tbs. olive oil
2 tsps. minced garlic
1 large leek, thinly sliced
2 zucchini, thinly sliced
1 cup chunky marinara sauce
Salt and freshly ground black pepper to taste
2 cups shredded, low-fat mozzarella
Pizza or Italian spice mix to taste
1/2 cup grated Parmesan cheese

Directions:
1. Preheat oven to 400ºF. Lightly oil heatproof baking dish.

2. Heat water in covered saucepan. When at a rapid boil, cook orzo until almost tender, about 5 minutes.

3. Meanwhile, heat oil in skillet over medium heat and sauté garlic, leeks, and zucchini slices for about 10 minutes, stirring often.

4. Drain orzo and place in baking dish. Stir in marinara sauce, salt, and pepper and spice mix. Top with half the cheese.

5. Arrange zucchini and leek slices on top of orzo, and top with remaining mozzarella. Bake for 15 minutes, or until mozzarella melts. During last 5 minutes, sprinkle with grated Parmesan cheese.

Baked Orzo with Zucchini

Zucchini, Mushroom and Taleggio Tart

Try making this light appetizer with the wild mushrooms that are gaining popularity at farmers’ markets around the country. If you can’t find Taleggio cheese, use a soft goat cheese instead. Serves 8.

Ingredients:
* 2 Tbs. olive oil
* 1 lb. zucchini, cut into 1/4-inch rounds (about 3 cups)
* 10 oz. mushrooms, sliced (about 2 1/2 cups)
* 2 cloves garlic, minced (about 2 tsp.)
* 1 tsp. chopped fresh thyme
* 2 Tbs. Madeira wine
* 1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)
* 3 oz. Taleggio cheese, thinly sliced (about 1/2 cup)

Directions:
1. Preheat oven to 350F. Line baking sheet with parchment paper. Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add half of zucchini and sauté 5 to 7 minutes, or until browned on both sides. Transfer to paper-towel-lined plate to drain. Repeat with remaining zucchini. Sprinkle with salt and pepper.

2. Add remaining olive oil to skillet. Sauté mushrooms 7 to 10 minutes, or until browned and liquid has evaporated. Stir in garlic and thyme, and cook 1 minute. Add Madeira, and sauté 1 minute more, or until liquid has evaporated. Remove from heat.

3. Place puff pastry on prepared baking sheet. Prick dough all over with fork, leaving 1/2-inch border on all sides. Spread mushrooms over pastry inside border. Lay zucchini and cheese over mushrooms. Bake 20 to 25 minutes, or until edges are golden brown and cheese has melted. Let stand 5 minutes before slicing and serving.

Zucchini, Mushroom and Taleggio Tart

Greek Zucchini Salad with Crumbled Feta

Fresh mint, feta cheese and zucchini are a favorite summer salad combination in small tavernas throughout the Greek Isles. For a more colorful salad, use one zucchini and one yellow squash. Serves 6.

3 Tbs. lemon juice
2 tsp. grated lemon zest
1 clove garlic, minced (about 1 tsp.)
1/3 cup olive oil
2 medium zucchini, peeled into thin ribbons (about 4 cups)
1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced (about 1 cup)
1/2 cup crumbled feta cheese
2 green onions, chopped (about 1/4 cup)
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh parsley

1. Whisk together lemon juice, lemon zest and garlic in large serving bowl. Gradually whisk in oil. Season with salt and pepper. Add zucchini and onion, and toss to coat. Cover and marinate overnight, or up to 2 days. Sprinkle with feta, green onions, mint and parsley just before serving.

PER SERVING: 149 CAL; 3G PROT; 12G TOTAL FAT (3G SAT. FAT); 9G CARB; 11MG CHOL; 252MG SOD; 2G FIBER; 5G SUGARS

Greek Zucchini Salad with Crumbled Feta: from the May-June '07 issue of Vegetarian Times

Herbed Tofu Lasagna with Zucchini

Simple, fresh flavors and an innovative way with tofu—it’s blended with herbs and seasonings until creamy and ricotta-like—make this lasagna one you’ll want to make year-round. The key: Use the best purchased marinara sauce you can find, then drizzle each serving with extra virgin olive oil. Serves 10 - Vegan

Ingredients:
2 14-oz. pkg. firm tofu, well drained
1⁄2 cup chopped fresh basil
1⁄3 cup chopped fresh Italian parsley
1⁄3 cup pine nuts, toasted*
2 cloves garlic, peeled
2 Tbs. lemon juice
1 tsp. salt
1⁄2 tsp. red pepper flakes
1⁄4 tsp. sugar
1 Tbs. olive oil
4 medium-size zucchini, cut into
1⁄2-inch slices (about 3 cups)
5 cups marinara sauce
16 no-cook lasagna noodles (9 oz.)

Preparation:
* To toast pine nuts: Place nuts in dry skillet over medium-high heat. Cook, stirring constantly, about 3 minutes, until golden.

1. Preheat oven to 350F. Coat 13x9- inch baking dish with cooking spray. Combine tofu, basil, parsley, pine nuts, garlic, lemon juice, salt, red pepper flakes and sugar in food processor; blend until smooth and similar to ricotta in texture.

2. Put oil and zucchini in large nonstick skillet. Sauté 3 to 5 minutes over medium-high heat, or until just tender.

3. Spread 3 Tbs. marinara sauce over bottom of prepared baking dish. Cover with layer of noodles, overlapping slightly, half of tofu mixture and half of zucchini mixture. Top with another layer of noodles, remaining tofu and zucchini, and 1⁄2 cup sauce. Finish with another layer of noodles and remaining sauce.

4. Cover with foil, and bake 1 hour. Let rest 10 minutes before serving.

PER SERVING: 314 CAL; 18G PROT; 12G TOTAL FAT (1.5G SAT. FAT); 36G CARB; 0MG CHOL; 617MG SOD; 6G FIBER; 10G SUGARS

HERBED TOFU LASAGNA WITH ZUCCHINI (Apr. '06 issue)

Skillet Pizza

When shopping for pesto, choose refrigerated tubs instead of cans or jars; they have the most flavor and the least sodium.

8 oz. chilled pizza dough (1/2 of 16-oz. pkg.)
2 tsp. olive oil
2 Tbs. plus 2 tsp. prepared refrigerator pesto
1/2 cup shredded low-moisutre part-skim mozzarella cheese
2 Tbs. low-fat ricotta cheese
1 large zucchini, sliced into 1/4-inch rounds

Directions:
1. Set rack in lower third of oven and preheat oven to 500F.

2. Stretch dough into 10-inch round. Heat oil in 10-inch skillet over high heat. Cook dough round 3 minutes, or until brown and crisp on bottom. Turn dough over in skillet using 2 spatulas. Remove from heat.

3. Spread 2 Tbs. pesto over crust in skillet. Sprinkle with mozzarella. Top with dollops of ricotta, spaced well apart. Set zucchini rounds around ricotta.

4. Place skillet in oven; bake pizza 8 minutes, or until cheese is melted and bubbly. Spoon remaining pesto over zucchini rounds, and sprinkle with freshly ground black pepper. Cut into 4 wedges, and serve. Serves 4.

Vegetarian Times: Skillet Pizza 05/01/2006 p42

Pasta Primavera with Breadcrumb Topping

Hand-twisted noodles called pinci (also known as pici) are a Tuscan delicacy. Luckily for time-pressed cooks, curly pasta noodles work too.

8 oz. fusilli or rotini pasta
3 Tbs. olive oil
1⁄2 lb. green beans, trimmed
1⁄2 large yellow onion, chopped
4 cloves garlic, chopped
1⁄2 tsp. crushed red pepper
3 medium-sized zucchini (about 1⁄2 lb.
total), trimmed and julienned
2 large red bell peppers, julienned
1⁄4 cup finely chopped basil
1 tsp. chopped fresh oregano
1 cup plain dry breadcrumbs
Freshly grated Parmesan cheese
Extra virgin olive oil

1. Cook pasta according to package directions.

2. Meanwhile, bring large pot of salted water to boil; add green beans and parboil 3 minutes. Transfer beans to colander and rinse under cold running water to stop cooking.

3. Heat 2 Tbs. oil in very large skillet over medium heat. Add green beans, onion, garlic and crushed red pepper, and cook, covered, 3 minutes. Add zucchini, peppers, basil and oregano, and cook, uncovered, 5 minutes, or until vegetables are just al dente; do not overcook. Season with salt to taste.

4. Warm remaining 1 Tbs. oil in second skillet over medium heat. Add breadcrumbs and sauté until golden, about 5 minutes.

5. Add drained pasta to vegetables and toss to blend; sprinkle with breadcrumbs, cheese and olive oil, and serve (Serves 6).

Pasta Primavera with Breadcrumb Topping

Zucchini and Country Bread Lasagna

Ingredients: For the Zucchini
2 pounds firm, unblemished zucchini (6 small or 4 medium)
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
For Assembling the Lasagna
2 tablespoons soft butter, for the baking pan
12 or so day-old slices of country bread (from a 1-1/2 pound loaf)
6 cups Tomato Sauce
2 cups grated Grana Padano

Directions: Rinse and dry the zucchini, slice off the stem and trim the blossom end. With a sharp long bladed knife (or a mandolin if you have one) cut very thin lengthwise slices, about an 1/8-inch thick. Put them in large bowl, sprinkle over the 1/2 teaspoon of salt and the 2 tablespoons of oil and toss to coat the slices with the seasonings. Assembling the Lasagna
Arrange a rack in the center of the oven and preheat to 400. Cut the crusts off the bread slices. If they are soft and fresh, you can dry them briefly in the oven but don’t let them get crisp or brown.

Butter the bottom and sides of the baking pan generously. Spread a cup of the tomato sauce in a thin layer in the bottom of the pan. Cover the bottom with a single layer of bread slices. Trim the slices and cut them in pieces so they fit close together and lie flat (but you don’t have to fill every small crack or hole). Spoon about 2 cups of sauce onto the bread and spread it evenly.

Make a layer of zucchini (or sautéed eggplant), using half the slices. You can lay them crosswise or lengthwise in the pan, whichever way fits best. Overlap the slices as necessary to make an even layer that completely covers the sauce. Press down gently to condense the lasagna and make more room in the pan, then sprinkle 1 cup of grated cheese evenly over the top.

Now repeat the layering: Arrange another layer of bread slices and trimmed pieces. Cover the bread with 2 more cups of sauce, spread evenly. Lay out the rest of the zucchini slices in an overlapping layer. Sprinkle another cup of cheese (or more!) in a generous layer over the top of the lasagna.

Cut a sheet of aluminum foil about 2 feet long-preferably from a wide roll of heavy-duty foil. Press the foil so it hugs the sides of the pan and bend it to make a "tent" over the lasagna that doesn't touch the surface anywhere.

Bake the lasagna covered for about 45 minutes, giving the zucchini plenty of time to cook. Remove the pan from the oven; carefully unfold the foil from the sides of the pan and lift it off completely. Don't get burned by the pan or the steam that is released and more importantly don't let the foil mess up the cheesy topping!

Return the lasagna to the oven and bake for another 15 to 20 minutes or until the top is deep golden-brown. Let the casserole settle for a few minutes before serving (it will stay hot for some time). Cut in squares or rectangles of whatever size you like, and lift out individual pieces with an angled spatula.

Zucchini and Country Bread Lasagna

Roasted Vegetable Sandwich

Ingredients:
1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced into rounds
1 medium sweet onion, thinly sliced
1/3 cup sliced button mushrooms
1/2 red bell pepper, cut into thin strips
olive oil spray
4 whole wheat pita bread rounds
4 teaspoons Italian salad dressing
3/4 cup shredded Swiss cheese

Directions:
Preheat oven to 450 degrees. Place zucchini, summer squash, onion, mushrooms, and sweet pepper on a baking sheet; spray with olive oil spray. Roast in oven for 10 minutes or until vegetables are tender. Season to taste with salt and pepper. Arrange vegetables on top of bread; drizzle with salad dressing. Top with shredded cheese. Place on unheated rack of a broiler pan. Broil 4' from heat until cheese melts.

Servings: 4 | Cooking Time: Under 30 minutes
Author: Polly Pitchford, Full Spectrum Health™

Pasta Ratatouille

1 cup whole-wheat pasta
1 tablespoon olive oil
1/2 cup diced eggplant
1/2 cup diced zucchini
1/2 cup grape tomatoes, halved
1/2 cup marinara sauce
2 tablespoons grated Parmesan

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until tender, about 4 minutes. Stir in the zucchini, tomatoes, and sauce. Reduce heat to medium-low and simmer for 8 minutes. Add the cooked pasta and toss to combine. Transfer to a bowl and sprinkle with the Parmesan.

Yield: Makes 1 serving

Pasta Ratatouille : RealSimple.com

Garden Pasta

1/4 cup whole-wheat pasta
2 teaspoons olive oil
1/2 cup diced eggplant
1/4 cup sliced button mushrooms
1 clove garlic, sliced
1/2 cup diced zucchini
1/2 cup sliced red pepper
2 teaspoons balsamic vinegar

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the eggplant and mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Add the garlic, zucchini, red pepper, and vinegar. Cook 2 to 3 more minutes. Stir in the cooked pasta and transfer to a plate. Serve hot or cold.

Yield: Makes 1 serving

Garden Pasta : RealSimple.com

Pasta with Zucchini and Parmesan Cream

Adapted from a recipe by Alessandra Marini

Hands-On Time: 20 minutes
Total Time: 30 minutes
Makes 4 to 6 servings

1 pound penne or some other short pasta
1 1/2 cup heavy cream
1/4 teaspoon crumbled saffron or 1/8 teaspoon ground nutmeg
2 tablespoons olive oil
1 garlic clove, peeled
2 pounds small zucchini, halved lengthwise and sliced into thin half-moons
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
1/4 cup chopped fresh flat-leaf parsley leaves (optional)

Cook the pasta according to the package directions.

Place the cream and saffron or nutmeg in a small saucepan over medium heat until bubbles appear. Remove from heat and add 1/2 teaspoon salt, 1/4 teaspoon black pepper and 3/4 of the Parmesan and stir. Set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic, zucchini, and the remaining salt and pepper. Cook, stirring occasionally, until the zucchini is golden and tender, about 10 minutes. Remove from heat. Remove and discard the garlic. Drain the pasta and return it to the pot. Add the zucchini and the cream mixture. Toss. Divide the pasta among individual bowls and sprinkle with the remaining Parmesan and parsley (if using).

Real Simple: March 2006