Spaghetti with Zucchini and Basil

Zucchini pairs beautifully with pasta. See here for a similar option, with eggs. This simple recipe comes together quickly, and it's easy to deconstruct the meal for picky eaters. (Or just serve the picky eaters plain spaghetti, like we do in our house.)

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Spaghetti with Zucchini and Basil

Source: Deborah Madison's Vegetarian Cooking for Everyone
Serves 4-6

1 1/2 lbs small or medium zucchini (don't use a large squash here; they are not as tender and flavorful as the smaller squash)
1/3 c-1/2 c olive oil to taste
2 garlic cloves, thinly sliced
salt and freshly ground pepper
1/2 c half and half or whole milk
1 lb spaghetti
1/2 c mixed freshly grated Parmesan and Romano (or just Parmesan, if that's what you have)
Handful basil leaves, torn into small pieces

Heat a large pot of water for the pasta. Quarter the zucchini lengthwise, then cut into 1/2-inch chunks. Warm the oil with the garlic in a wide skillet. Add the zucchini and season with salt and pepper. Cook gently over medium heat, stirring every so often until the squash is soft and browned in places, about 20 minutes. Add the half and half and cook for 10 minutes more.

Meanwhile, add salt to the boiling water and cook the pasta. Drain and toss it with the zucchini, cheese, and basil. Taste for salt and season with pepper.