Pasta with Zucchini

This meal was very much a product of throwing together what was in the fridge.  Last weekend my dorm threw a party and made lots of kebabs.  Of course we bought giant quantities of the vegetables we needed from a restaurant supply store, which means that we have pounds of zucchini left over.  I also needed a fast meal since I had less than an hour to cook and eat dinner.  Consequently, this dish was created.  Despite the ease, the flavors came together very well to make a lovely dinner.

Pasta with Zucchini

• 1 pound pasta (I used spaghetti)
• 2 zucchini, chopped into relatively thin pieces
• 2 cloves garlic, minced
• 1 tsp. chopped mint
• 1 tsp. chopped thyme
• 1 tsp. chopped rosemary
• 2 tsp. chopped parsley
• 2 tsp. lemon zest
• 1/4 cup shredded parmesan
• olive oil
• salt
• pepper

Direction:

Cook pasta according to pasta directions.  Reserve 1/2 cup of pasta water.
Heat 2 tbsp. of oil in a skillet and add zucchini.  Cook, stirring occasionally, four about 5 minutes.  Add garlic and continue cooking for about 2 more minutes.  Add the herbs, lemon zest, salt, and pepper and cook for a couple more minutes or until the zucchini is cooked to your liking.  Remove from heat, mix in reserved pasta water and then pour over pasta.  Add parmesan and toss to combine.

- Sophie