Zucchini Sauce Pasta

 I always enjoy flipping through a new cookbook. I recently purchased Half Bake Harvest Every Day and made this amazing dinner.

1 pound of pasta (I used casserole elbows)

3 T extra virgin olive oil

2 medium zucchini, sliced

Kosher salt

Pepper

2 T butter

4 garlic cloves - minced

2 t oregano

crushed red pepper flakes

1/2 c pesto

2/3 c freshly grated parmesan cheese

1 cup loosely packed fresh basil, roughly chopped

lemon juice

Boil the pasta in a large pot of salted, boiling water. Cook according to package. Reserve 1 cup of the pasta water. Drain. Placed cooked pasta in large pot.

Heat olive oil in large skillet over medium heat. Add zucchini, salt and pepper. Cook for 7 minutes and stir occasionally. Stir in butter, garlic, oregano and the red pepper flakes (a pinch). Cook for a minute and then add to pasta.

Add basil, pesto and cheese and toss for 2 minutes. Cheese should be melted. Add 2 T of water to thin out the sauce. Stir in basil. Add lemon juice and serve.