Spaghettini With Zucchini

• 3/4 pound spaghettini
• 1 tablespoon olive oil
• 2 medium-size zucchini, trimmed and sliced very thin
• Salt and freshly ground pepper to taste
• 1/4 teaspoon red-pepper flakes
• 1 tablespoon butter
• 4 tablespoons finely chopped fresh basil or Italian parsley

1. Drop the spaghettini into salted boiling water and cook, stirring, until tender.
2. Do not overcook.
3. Drain and reserve 1/4 cup of the cooking liquid.
4. Meanwhile, put the olive oil in a skillet over medium-high heat and add the zucchini, salt and pepper to taste and the pepper flakes.
5. Cook briefly, shaking the pan, until tender.
6. In a deep saucepan, add the butter, spaghettini, zucchini mixture, the reserved cooking liquid and the basil or parsley.
7. Heat over medium heat and toss gently until well blended.
8. Check for seasoning.

spaghettini, olive oil, zucchini, salt, redpepper, butter, fresh basil

Taken from cooking.nytimes.com/recipes/12081 (may not work)