Zucchini Pasta || Gracefult Kitchen

Pasta

A veggie-forward pasta featuring zucchini either spiralized or sliced and sautéed. Light, healthy, and perfect for a garden-fresh dinner.

1 pound rotini pasta
5 small zucchini, sliced 1/3 cup olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes 1/3 cup chopped fresh parsley salt and pepper to taste
1/2 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.