Zucchini Pasta

Zucchini Pasta - Grant Wilson Original
4 servings

4 Tbsp Extra Virgin Olive Oil
3 Garlic Cloves, minced or pressed
3-4 Zucchini, sliced 1/8"
1 Medium Yellow Onion, chopped
2 Large Beef/Chicken Bouillon Cubes
1/4 tsp Oregano
1/8 tsp Red Pepper Flakes
1 lb Dry Penne Rigate pasta

1. Place a large shallow saucepan on medium heat.
2. When the pan is warm, add the Olive Oil
3. When the Olive Oil is aromatic, add the Garlic, Onion, and Zucchini.
4. When Onion is wilted, add Bouillon Cubes.
5. Cook until Zucchini is soft and almost wilted.
6. When the Pasta is done, add it to the sauce, mixing it thoroughly.

This can really be done with any vegetable. Try sliced Mushrooms, especially a wild or Italian mix. Try cubed Eggplant, etc.

Replace the Chicken or Beef Bouillon with Vegetable Bouillon.

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