This is an embellished version of pasta aglia olio (garlic and oil), an Italian classic suitable for warm weather, but welcome any time you crave a light yet satisfying pasta dish. It’s especially good when tender small zucchini come to market in midsummer.

Serves: 6 or more

• 1 pound spaghetti (or other long slender pasta)
• 6 small zucchini (about 1 1/2 pounds), sliced
• 3 tablespoons extra-virgin olive oil
• 6 cloves garlic, minced, or more, to taste
• 1/4 cup dry white wine
• 1/2 cup chopped fresh parsley, or more, to taste
• 1/2 cup sliced fresh basil leaves, or more, to taste
• Salt and freshly ground pepper to taste

Optional embellishments (use one or both):

• 1/2 cup sun-dried tomatoes (not oil-packed),
  reconstituted if need be, and sliced
• 1/4 to 1/2 cup sliced oil-cured  black olives
• Vegan Parmesan-Style “Cheese,” ^[1] nutritional yeast,
  or fine toasted breadcrumbs

Cook the spaghetti in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, slice the zucchini and set aside.

Heat half of the oil in a large wide skillet. Add the garlic and sauté over low heat for a minute or two. Stir in the zucchini slices and add the wine. Raise the heat to medium, then cover and cook, lifting the lid to stir occasionally, until the zucchini is tender-crisp. Make sure not to overcook.

Combine the cooked spaghetti and zucchini in a large pasta bowl. Stir in the remaining oil, followed by the parsley and basil. Season with salt and pepper. If desired, stir in either the sun-dried tomatoes or olives.

If desired, pass around vegan Parmesan, nutritional yeast, or breadcrumbs for topping individual portions.

• Find more of VegKitchen’s Vegan Dinner Recipes ^[2] and Pasta Entrées ^[3].
• Here are more light, seasonal vegan pasta recipes. ^[4]