Spaghetini Savoiardi -- Thin, Flat Spaghetti with Zucchini

• 1 lb. spaghettini, cooked
• 1/3 cup extra virgin olive oil
• 1 to 2 bay leaves
• 1/4 tsp. oregano
• 5 to 6 md. zucchini, peel and sliced
• Parmesan cheese

1. Heat oil, bay leaves and oregano in a large frying pan.
2. When hot, remove bay leaves.
3. Cook all the sliced zucchini in the heated oil until the zucchini is brown on both sides.
4. Remove zucchini as they are browned and drain on absorbent paper toweling.
5. Continue until all zucchini is cooked.
6. Reserve oil used for frying the zucchini.
7. Cook spaghettini according to package directions to al dente.
8. Drain the spaghettini reserving about 1 cup of the water.
9. Toss the fried zucchini with the spaghettini.
10. Add about 1/4 cup of the oil and about 1/4 cup of the water and some parmesan cheese.
11. Toss all ingredients together well.
12. Serve with parmesan cheese on the side and also with the remainder of the oil and water to be used by individuals, if the spaghettini is too dry.

spaghettini, extra virgin olive oil, bay leaves, oregano, zucchini, parmesan cheese

Taken from www.foodgeeks.com/recipes/18003 (may not work)