Ingredients

1 lb. tri-colore farfalle

1 large zucchini, sliced medium-thin

2 tsp. pre-chopped (jarred) garlic

1/4 c. + 2 Tbsp. extra virgin olive oil

1 c. (8 oz) grated mizithra cheese

sea salt

pepper

Preparation

Heat 2 Tbsp olive oil in medium skillet until hot. Add garlic and, a few seconds later, the sliced zucchini. Cook, stirring occasionally, until tender.

Meanwhile, cook pasta in large pot with lightly salted water for 6-7 minutes, until al dente. Drain and return to pan. Cover to retain heat.

When zucchini is done, add it to the pot of pasta. Add remaining olive oil and grated cheese. Toss gently until well-mixed. Warm (if necessary) on medium-low until heated through. (Cheese will not melt.) Add salt and pepper to taste.

Approximately 20-25 minutes start to finish.