Zucchini & Pesto Elbow Pasta

• 1 box Dreamfields Healthy Carb Living Elbow Pasta
• 3 small zucchinis, cut into thin half-moon slices
• 1 tablespoon minced garlic
• 1 tablespoon olive oil
• salt and fresh ground black pepper
• 1/3 cup pre-made Basil Pesto
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup pasta cooking water
• 1/2 cup grated Parmesan cheese

Fill a large pot with water, add about 2 tsp. salt, and let the water come to a boil. Cut the zucchini in half lengthwise and slice into half-moon slices.

Cook pasta as long as directed on the package, then measure out 1/2 cup pasta cooking water before you drain the pasta.

While pasta is cooking, heat the olive oil in a large frying pan (big enough to hold all the pasta when it's cooked.) When oil is hot, add the minced garlic, turn heat down to medium, and sauté just until you can start to smell garlic, about 1 minute. Then add the sliced zucchini, season to taste with salt and fresh ground black pepper, and sauté until the zucchini is tender-crisp, about 5 minutes. Add the pesto and red pepper flakes and gently stir to combine.

Add the pasta to the zucchini/pesto combination and gently mix together, adding the pasta cooking water to combine the mixture. Stir in the grated parmesan cheese and serve hot.