Fill a large pot with water, enough to cover the pasta, cover and put on high flame.

Heat a large skillet on medium-high flame.

Add olive oil, red pepper, garlic, onions and cook until onions are translucent.

Add zucchini and rosemary.

Turn heat from high to medium and stir often, covering and uncovering frequently.

Zucchini will be mushy and browned when ready.

When water is bubbling, add the salt.

When water is boiling, add the pasta and cook 2 minutes less than recommended cooking time.

If the sauce needs liquid, add spoonfuls of pasta water as needed.

Dump the pasta - reserving 1 cup of cooking water.

Add pasta to the sauce pan and toss the pasta liquid as needed.

Add the mozzarella and parmesan, toss till melted and pasta is “al dente.”

Garish with fresh parsley.

Arugula Salad with Parmesan and Balsamic Glaze

Ingredients