capricci con zucchine

I am doomed to repeatedly buy perishable items with the best of intentions, put them in the fridge, and then completely forget about them. Que lastima! Fortunately, these organic zucchini hadn't lost their life yet. Sauteed with garlic, tsp butter, and tbsp olive oil. I didn't time pasta right, so they were a little softer than I would have liked, but pretty delicious nonetheless. Sprinkled with 1/2 cup parmesan/romano/asiago mix. Added pasta. Drizzled with extra virgin olive oil. Not heavy like a cream sauce, but with the same satisfying texture.

Close up below shows the beauty of these capricci. I spent more than usual for this pound of pasta, but I'm not regretting it in the least. I used 3 medium size zucchini to the pound of pasta - I would halve the pasta or double the zucchini next time. Oh, and salt and pepper to taste, of course!