Freakin’ Good Summer Pasta

This light and easy pasta dish screams summer. Lots of fresh ingredients, but incredibly easy to put together.

Ingredients:

• 1- 16 ounce) package of your favorite pasta, long or short

• 2 Tablespoons butter

• 2 zucchinis, shredded

• 5 cloves garlic, minced (or to taste)

• salt and ground black pepper to taste

• 1 Tablespoon olive oil, or as needed

• 1 onion, sliced

• 2 cups cherry tomatoes

• 1- 4 ounce log goat cheese, crumbled (or feta, if you prefer)

• 1/4 cup chopped fresh basil, or to taste

 Instructions:

Cook your pasta al dente, reserving 1 cup pasta water.

Melt butter in a large skillet or frying pan over medium heat; add zucchini, about half your garlic, salt, and pepper. Cook and stir zucchini mixture in the melted butter until most of the moisture has evaporated, 10 to 15 minutes.

Heat olive oil in a separate skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. (If you are ambidextrous, you can do this at the same time as you are sauteing the zucchini.)

Add cherry tomatoes, remaining garlic, salt, and pepper to onion; cook and stir, crushing tomatoes to desired consistency, until heated through, about 5 minutes.

Mix fettuccine and zucchini mixture into onion mixture, adding as much reserved pasta water as needed to keep pasta moist. Stir cheese and basil into the pasta mixture.

Mix with cooked pasta. Serve hot – or chill for a really hot day.