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Pasta Parmesan with Zucchini
by Lisa Flaxman

Total time = 20 minutes
Prep time = 5 minutes + Cooking time = 15 minutes
This pasta is very quick and satisfying - the touch of butter gives it some extra richness.

1 Tbl. olive oil
1 med. onion, finely chopped
2 cloves garlic, minced
2 med. zucchini, chopped
1 pkg. (16 oz.) pasta (egg noodles are good)
1-2 Tbl. butter
1/4 c. parmesan (or to taste)
directions
Boil water for pasta. Saute onion and garlic in olive oil until translucent. Add zucchini and saute until soft but stil retaining some crunch. Cook pasta, drain and toss with butter. Add vegetables and toss with parmesan.

suggestions
Pack leftovers directly from the pot into plastic containers for tomorrow's lunches. Serve with roasted vegetable soup.

This recipe comes from the book Peanut Butter Stew and Couscous, Too Quick, Healthy, Delicious Meals that Grown-Ups and Kids Love, which can be ordered from http://www.peanutbutterpress.com