Quick and easy, requiring only a minimum of elbow grease (none, if you have a food processor) and easily made vegan by substituting for butter and cheese. Vegetarian, but protein is an option. In any case, delicious, and seasonal. Adapted from Joana’s World Recipes.

Ingredients

• 1 (16 ounce) package fettuccine or other long noodles

• 2 Tablespoons butter

• 2 zucchinis, shredded

• 5 cloves garlic, minced, divided

• salt and ground black pepper to taste

• 1 Tablespoon olive oil, or as needed

• 1 medium onion, sliced

• 2 cups cherry tomatoes, halved

• 1 (4 ounce) log goat cheese, crumbled (feta would work here, too)

• 1/4 cup chopped fresh basil, or to taste (you could use oregano here, also)

• Cooked protein, if desired—chicken, tofu, or shrimp would work well

 Instructions

• Cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes; drain water, reserving 1 cup pasta water.

• Melt butter in a large skillet or frying pan over medium heat; add zucchini, 3 cloves minced 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 large skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add cherry tomatoes, remaining 2 cloves minced 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 pasta mixture.