Pasta With Zucchini

• 10 oz. fresh or 8 oz. dry linguine
• 3 Tbsp. salad oil
• 1 1/2 lb. zucchini, coarsely shredded (5 to 6 c.)
• 3 large cloves garlic, minced
• 1/4 c. chopped fresh parsley
• 1/4 c. butter or margarine
• 1/2 c. half and half
• 1/2 c. freshly grated Parmesan cheese
• 1 1/2 c. shredded mild Cheddar or Monterey Jack cheese (6 oz.)
• 1 Tbsp. freshly chopped basil (optional)
• 1/2 lb. coarsely grated yellow summer squash (optional; may substitute for part of zucchini)

1. Heat oil in wide frying pan over high heat.
2. Add garlic and zucchini; cook and stir until zucchini is tender-crisp (3 to 4 minutes).
3. Reduce heat to low.
4. While zucchini is cooking, cook linguine in 3 quarts of boiling water until tender to bite.
5. Drain well and set aside.

linguine, salad oil, zucchini, garlic, fresh parsley, butter, freshly grated parmesan cheese, cheese, basil, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=625943 (may not work)