Spaghetti with Zucchini

Ingredients

1 clove garlic
3 medium zucchini thinly sliced (don't used large zucchini they tended to be bitter)
6 fresh basil leaves
1/3 cup grated Parmigiano-Reggiano cheese
1 pound spaghetti
3 Tablespoons olive oil
1/3 cup grated pecorino cheese
1-2 Tablespoons butter


Bring a large pot of salted water to a boil.   While the water is heating begin to cook the zucchini.

In a large skillet over medium heat add olive oil then the smashed garlic clove.  When the garlic begins to sizzle add the zucchini and sauté for a couple of minutes.  Add 1/4 cup of pasta water and cook zucchini until tender about 10-15 minutes add 1/4 teaspoon of salt.    As the Zucchini is cooking add the pasta to the salted water, you want the pasta and zucchini to be done cooking about the same time.  Continue to toss the zucchini as it cooks you want the zucchini to be soft and a little brown.

Once the zucchini has cooked and the pasta is aldente, drain and reserve 1 cup of the past water.  Add the drained pasta to the skillet with the zucchini with about 1/2 cup of the reserved pasta water.  Continue to toss pasta and zucchini adding more water as needed.  Toss until liquid is absorbed 3-4 minutes, if the pasta looks dry add a little more water.  Remove from the heat and add the cheese and toss.  At the end of cooking add 2 Tablespoons of butter and toss, Tear the basil leaves into the pasta.  Top with more cheese and serve.