- thin spaghetti
- zucchini & yellow summer squash, sliced crosswise with a mandoline slicer
- fresh Asiago cheese, shredded
- sea salt & fresh ground pepper
- olive oil
I prepared this dish for two, so I used approximately two servings of pasta, about a 1/4 cup of Asiago, half of a very small zucchini and half of a very small yellow squash, sliced very thin with my mandoline slicer.
Bring water to a boil and cook pasta according to directions, adding 1 Tbsp of olive oil to the water. With two minutes remaining for the pasta to cook, add the squash to the boiling water. After two minutes, quickly drain pasta & squash in a colander and return to cooking pan. Gently mix in Asiago and transfer to serving dish. Sprinkle with salt & pepper and serve.
This takes about 12 minutes total. Simple. Amazing. Pasta.