This pasta is quick and tasty in hot weather and good enough for company.

However, for me I like to eat this at room temp from my favorite mug while sitting in a rocker on my porch. A great way to let the world pass me by.
Enjoy!

Zucchini Pasta

Cook 1 cup any small pasta. (I like orzo or baby shells)
In the last 3-4 minutes of cooking the pasta add
2 sliced zucchini (small chunks). Drain well. Cool a little.

Toss in:
1/2 cup chopped walnuts
1/2 cup Parmesan cheese (or Romano)
2 Tbs olive oil
1/2 cup chopped green olives
2 Tbs capers (optional but great tasting)
Juice and zest of 1 lemon
s/p, fresh basil and parsley to taste (I love a lot)

Judy/Buffalo
Pat So Cal