Zucchini and Caper Pasta
This recipe comes from Shanti Wilson, CUESA's Market Chef.

3 tablespoons olive oil
2 cloves garlic, crushed
6 zucchini, grated
1 pound spaghetti or pasta of your choice
½ bunch parsley, coarsely chopped
2 tablespoons capers
¼ cup Parmesan cheese, grated
Salt and pepper to taste

1. Bring a pot of salted water to a boil.
2. Warm the olive oil in a large sauté pan on medium heat, add the garlic and cook until slightly golden, then add zucchini; cook until most of the water from the zucchini has evaporated.
3. While zucchini is cooking add pasta to boiling water and cook until al dente (to the bite), drain and return to the pot. Add the parsley, capers, zucchini and most of the cheese; toss, add salt and pepper to taste and serve on individual plates or in a large pasta bowl. Garnish with remaining Parmesan cheese.

Notes:
• Use summer squash instead of zucchini or half of each for added color
• Try topping each serving with pine nuts, grilled chicken or fish
• Make a frittata with any leftovers. Whisk six eggs with ½ cup of cream, salt and pepper. Heat a nonstick fry pan with a tablespoon of olive oil and add pasta and eggs. Cook over low heat until eggs have set. Sprinkle with Parmesan cheese and finish under the broiler until golden brown and serve.

Serves 4