Zucchini Cream Pasta

Heat a large skillet over medium heat and add the olive oil, allowing it to shimmer.

Add the minced garlic to the skillet and sauté for about 1 minute, stirring constantly until fragrant but not browned.

Add the sliced zucchini to the pan, stirring to coat with oil and garlic; cook for 5‑6 minutes, stirring occasionally, until the zucchini is softened but still retains a slight bite.

While the zucchini cooks, bring a pot of salted water to a boil for the pasta.

When the zucchini is tender, pour in the heavy cream, stirring to combine; bring the mixture to a gentle simmer.

Stir in the grated parmesan cheese, continuing to simmer for 2‑3 minutes until the sauce thickens and coats the back of a spoon.

Season the sauce with salt and freshly ground black pepper to taste, adjusting as needed.

Meanwhile, add the dry pasta to the boiling water and cook according to the package instructions, usually 8‑10 minutes, until al dente.

Reserve ¼ cup of the pasta cooking water, then drain the pasta.

Add the drained pasta to the skillet with the zucchini cream sauce, tossing to coat; if the sauce is too thick, add a splash of the reserved pasta water to achieve a silky consistency.

Cook the combined pasta and sauce together for 1‑2 minutes over low heat to allow flavors to meld.

Remove from heat, plate the pasta, and garnish with extra grated parmesan and a drizzle of olive oil if desired.

Serve immediately while hot.