Zucchini Pasta

I have made a version of this recipe at least once a week for the last 5 weeks (ever since zucchini became abundantly available). My brother and sister-in-law were the inspiration for this recipe; I first ate this at their house. Their garden was producing so much zucchini that they were running out of ideas to cook it. This is a light, tasty way to use up zucchini, leaving room for creativity so that the recipe can be a little different every time.

Ingredients:

1 pound rotini or orzo pasta
1-2 medium-sized zucchini, grated (about 1 1/2 to 2 cups once grated)
4 cloves garlic
4 T olive oil
2 cups fresh basil
1 t salt
1 t black pepper
1 1/2 cups grated strong white cheese*
2 cups fresh basil (2 cups of leaves, less than one cup after diced in food processor)
Optional: 2 cups fresh baby spinach

*My favorite cheeses for this recipes have been Romano, Fontina, and Feta. I am usually using a combination of at least two of these, and tried a sharp white cheddar once that also worked.

Cook pasta according to directions, drain, and set aside. While pasta is cooking, grate zucchini, dice/press garlic, and chop basil in food processor so all ingredients are ready by the time the pasta is done.

In the same pot you used to cook the pasta, heat two tablespoons olive oil and sauté garlic for 2-3 minutes over medium-high heat. Add zucchini and cook for 5-10 minutes, stirring occasionally, until liquid from zucchini is mostly evaporated. If desired, chop spinach loosely and add at this time, cooking only until wilted. Turn heat to medium, add pasta, salt, and pepper. Stir well. Add cheese and stir until melted. Remove from heat. Add basil and remaining 2 tablespoons olive oil last, stirring to mix well.

This recipe serves 6-8 people and can also be served cold as a pasta salad.