Courtesy of: Donatella Salvadori
4 small to medium zucchini
3-4 tbsp extra virgin olive oil
2 cloves of garlic, chopped
Salt to taste
1/2 cup heavy whipping cream
Parmesan to taste
1 pound pasta
Cut the zucchini in half lengthwise, and then slice to approximately 1/4 of an inch.
Heat the oil in a frying pan and add garlic. Fry garlic until golden brown, then remove pan from heat to cool oil.
Add the zucchini and the salt to the pan, return the pan to the burner and cook on medium until the vegetables are tender. Add the whipping cream and let it thicken for a couple of minutes.
In a big pot of salted water, boil your pasta al dente and dress it with the zucchini sauce. If you prefer a creamy texture, you can blend part of the sauce with a food processor. Enjoy!