Ingredients
2 cloves garlic chopped fine
2 small zuchini, halved lengthwise and sliced into half moons.
1 Tablespoon extra virgin olive oil
juice and zest of one lemon
1 lb pasta, cooked to al dente
1 tablespoon dried basil leaves, or 1/4 cup fresh leaves washed and chopped
1/2 cup walnuts, chopped coarsely
1/2 cup grated romano cheese
salt and pepper to taste
Preparation
In a skillet, heat olive oil until hot, but not smoking. Sautee garlic for 45 seconds–do not allow to brown. Add zuchini and sautee for an addition 3 minutes until tender-crisp. In a large bowl, mix all ingredients thoroughly. Serve hot or room temp.
