Zucchini is in season, and if it is growing like a weed in your garden like it is in mine, you might need something to do with it. Here is a good recipe for it from one of my favorite cookbooks: The Splendid Table's How to Eat Supper. Another great thing about this recipe is it can be cooked all in the same pot for easier cleanup.
5 quarts salted water
1 lb small zucchini (about 4-5 small) or 2 large
1 lb penne
4 T extra-virgin olive oil
1/4 tsp red pepper flakes (opt.)
4 large garlic cloves coarse chopped
2 cups grape tomatoes halved, or 2 cups other tomatoes coarse chopped
1-1 1/2 cups feta cheese crumbled
1/3 cup basil leaves coarse chopped
1. Bring salted water to boil
2. Trim off ends of zucchini. Cut squash into sticks about the size of the pasta
3. Drop pasta into boiling water. In the last 3 minutes of boiling drop zucchini into pot. Boil, stirring often. Scoop out 1 cup of pasta water and reserve it. Immediately drain the pasta and zucchini into a colander.
4. Return pasta pot to the heat, turning it down to low. Film bottom of the pot with olive oil. Add red pepper flakes and garlic, and gently saute until garlic is fragrant 30 sec -1 min.
5. Remove pot from heat, and add drained pasta and zucchini, tomatoes, feta, basil and as much of the reserved pasta water as necessary to lightly coat pasta. Toss gently, and serve.