2 medium zucchini shredded
4 cloves of garlic smashed
1/3 cup of sun dried tomatoes cut into strips
1 bunch of fresh basil torn
1/4 cup extra virgin olive oil
1 lb spaghetti
salt and pepper to taste
Bring a large pot of water to boil. Add salt and pasta and cook till al dente (9minutes)
Reserve about 1/4 cup of pasta liquid.
Shred zucchini on cheese grater. Gather together and squeeze out excess liquid.
In a large non stick skillet over medium high heat sauté garlic in olive oil till starting to brown.
Add zucchini to pan and spread out as evenly as possible. After 2-3 minutes stir to brown the other side.
Add basil, sun dried tomatoes and pasta to pan. Pour in reserved pasta water and toss to mix together. Season with salt and pepper.
Drizzle with olive oil, grate fresh parmesan cheese over and serve!