Spaghetti con Zucchine
Sauté the garlic in the oil until it is soft. Add the zucchine and some salt and cook over a medium-high flame until the zucchine is browned and soft. Mix in the parsley. Toss for a moment in the pan with the spaghetti cooked al dente. Top with grated parmigiano and freshly ground black pepper. Serves 4-6.
Drink a crisp white wine from the Cinque Terre, and imagine yourself on a white-washed terrace overlooking the Mediterranean. Buon appetito!