Spaghetti with Zucchini and Tomatoes

you might think….but this girl really loves zucchini! and that’s true…for 3…Bring a pan of water to boil (when the water boils add 1 and 1/2 tbsp of coarse salt) to cook the spaghetti…

. 3 fresh green zucchinis

. 3 big, mature tomatoes (pealed off and without seeds) diced into cubes

. olive oil

. a clove of garlic

. salt, pepper

. leaves of thyme and basil

Heat the oil in a large anti stick pan and add the clove of garlic until it gets golden (you can take it out then or in the end of cooking time). Add the zucchinis and cook for 5 minutes. Add the tomatoes, salt, pepper and thyme and cook for 15 minutes in low burner. (the zucchinis may be a little crunchy…). Take it from the fire and add the basil leaves and one trinckle of olive oil and let it stand while you cook the spaghetti (control the time of cooking! it must be al dente!). Drain the pasta and add it to the zucchini’s sauce. Dividere la pasta into the plates and serve…

it’s a delicate, light and fragrant pasta…

you can also use another type of pasta like linguine, vermicelli, or even penne rigate….