Zucchini-Vermicelli Toss - cooking recipe

Ingredients

8 ounces vermicelli
12 ounces shredded zucchini
2 tablespoons olive oil
3 tablespoons parmesan cheese
1 teaspoon lemon juice
2 cloves garlic (minced OR pressed, your choice)
salt and pepper

Preparation

Boil large pot of water.
Add some salt to the water and boil pasta.
2 minutes before pasta is done, add shredded zucchini to pot and cook with the pasta until pasta is cooked.
Drain in a colander.
While pasta is cooking, heat oil in a small skillet over medium heat.
Add garlic and cook until just starting to turn golden.
Mix pasta and zucchini, olive oil and garlic and remaining ingredients in a pasta bowl.
Toss to coat and serve immediately.