2 to 3 tablespoons olive oil
2 clove garlic, sliced
2 to 3 medium zucchini, with peel, sliced 1/4-inch thick
6 ounces cream cheese
1 cup milk
1 cup Parmesan cheese, grated
freshly ground black pepper
3/4 pound penne pasta
Bring a large pot of salted water to a boil and cook penne pasta al dente, according to package directions. In the meanwhile, in a deep skillet, heat the oil and saute garlic until lightly browned. Add zucchini, brown on both sides, 2 to 3 minutes per side. Remove and place in a large bowl. In the same pan, melt the cream cheese with the milk over low heat, stirring often, until cream cheese is melted into a thick sauce. Return zucchini to the pan or pour sauce over zucchini in the bowl. Stir to coat. Add half the parmesan and mix. Season with black pepper to taste. Spoon sauce over pasta. Serve with remaining Parmesan to pass.
Serves 4.
From “Daily Herald,” June 17, 2009, courtesy of Robert DePau.
