1 pound rotini pasta 5 small zucchini, sliced 1/3 cup olive oil 4 cloves garlic, minced 1 pinch crushed red pepper flakes 1/3 cup chopped fresh parsley salt and pepper to taste 1/2 cup grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve. Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender. In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve warm or chilled.