You begin, as many of these dishes do, with an aglio e olio base: pour a generous amount of olive oil into a skillet (remember, this is going to be your sauce and you can always leave the excess oil in the pan when you serve) and in it, lightly sauté one or two crushed cloves of garlic over a lively flame.

When the garlic is just beginning to color, add thinly sliced disks of zucchini. Season with salt and pepper, and cook over high heat, tossing the zucchini slices from time to time to ensure even cooking, until they have become quite tender and lightly browned, about 5-10 minutes at most.

Meanwhile, get your pasta on the boil and, when it's al dente, drain it (but not too well) and transfer it to the skillet with the zucchini. Add some minced parsley. Mix well, allowing the pasta to absorb some of the flavored oil.

Serve immediately, with a some additional minced parsley as a topping.