Pasta With Zucchini - cooking recipe

Ingredients

10 oz. fresh or 8 oz. dry linguine
3 Tbsp. salad oil
1 1/2 lb. zucchini, coarsely shredded (5 to 6 c.)
3 large cloves garlic, minced
1/4 c. chopped fresh parsley
1/4 c. butter or margarine
1/2 c. half and half
1/2 c. freshly grated Parmesan cheese
1 1/2 c. shredded mild Cheddar or Monterey Jack cheese (6 oz.)
1 Tbsp. freshly chopped basil (optional)
1/2 lb. coarsely grated yellow summer squash (optional; may substitute for part of zucchini)

Preparation

Heat oil in wide frying pan over high heat.
Add garlic and zucchini; cook and stir until zucchini is tender-crisp (3 to 4 minutes).
Reduce heat to low.
While zucchini is cooking, cook linguine in 3 quarts of boiling water until tender to bite.
Drain well and set aside.