Garlic zucchini rotini
By the way, “garlic zucchini rotini” is a really fun thing to say. That alone is reason enough to make this recipe, especially along with reasons like: the zucchini avalanche the occurs every time I open my refrigerator, a last-minute gathering of friends for dinner and the need for a quick dinner in volume, and a need for leftovers to take us through a few days of lunches.
The one thing to warn here is the intense quantity of garlic and shallots that go into this recipe. The flavor imparted by the sheer metric ton of those two ingredients takes what would otherwise be a fairly boring pasta recipe – pasta and zucchinis alone do not a particularly exciting dinner make – into something spicy, savory, and healthy (the more flavor added, the less oil and cheese needed).
