sunday supper {whole wheat spaghettini with truffle oil and zucchini}

We all wanted truffle oil on our pasta tonight, something light and satisfying. I found zucchini in the fridge and tossed together a quick whole wheat pasta dish, it was a crowd pleaser and the kids were happy too

Salt and freshly ground black pepper
3/4 pound whole-wheat dried spaghettini
3/4 pound zucchini sliced into coins
1/4 cup olive oil
2 tablespoons minced garlic{ btw I always use a micro plainer to grate the fresh garlic into the oil}
1/4 cup parmesan cheese
3 tablespoons truffle oil

Cut the zucchini into thin coins then put oil and grate fresh garlic into a skillet. Heat oil and garlic and add zucchini, saute on high heat until the zucchini is evenly browned. In the meantime, boil the pasta on high, until al dente. Drain and add the pasta with to the zucchini, and toss with cheese.
Pull off heat and put pasta into a bowl, finish with the truffle oil, salt and pepper { I like adding truffle salt if you have it} serve hot with a nice tomato salad.

Serve and enjoy! Serves 4