Zucchini And Trottole Pasta - cooking recipe

Ingredients

16 ounces trottole pasta
4 large garlic cloves, crushed
2 small zucchini, cut lengthwise and sliced into 1/4 inch slices
1 tablespoon extra virgin olive oil
1 (24 ounce) jar pasta sauce

Preparation

Cook pasta in 5 quarts of boiling water until al dente (8 to 10 minutes), then drain. Set aside.
Using a large frying pan over medium heat, saute the garlic and zucchini in olive oil for 3 to 4 minutes. Add pasta sauce; simmer over low heat for 2 to 3 minutes.
Add cooked pasta directly to pan and simmer until heated through. Sprinkle with parmesan cheese and serve immediately. Refrigerate any leftovers.