Pasta with Zucchini

3-4 c. grated zucchini
4 cloves garlic, minced
1/4 tsp. red pepper flakes
4 Tbs. olive oil
1/2 c. Parmesan
salt to taste
This recipe is adapted from Simply Italian by Antonio Carluccio, a cookbook that has just a handful of recipes, but everything in it looks fabulous. Cook 3/4 lb. of pasta until al dente, and drain. Save about a cup of pasta water. While pasta is cooking, heat olive oil in a saute pan, then add garlic and red pepper flakes--cook 2-3 minutes, then add grated zucchini--you can use any summer squash that you have in abundance as a substitution. Add to pasta, toss with sauce and Parmesan, and add pasta water until it is the appropriate consistency, and salt to taste. You will not believe that you are eating zucchini!