2-3 small to medium zucchini
1/4 c. extra virgin olive oil
2 cloves garlic, pressed
Salt and freshly ground black pepper
1/4 pound angel hair pasta, broken in half, and cooked al dente in salted water
1/2 c. grated Parmigiano or Romano
Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan. Do not let oil get too hot or garlic will burn. Add pressed garlic to the oil.
Cook garlic about 20 seconds. Add shredded zucchini and season with salt and pepper.
Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan.
Toss spaghetti with zucchini and garlic oil. Adjust seasoning.
Serve with grated cheese to sprinkle over top.
