Catherine Anderson
CatherineDirect@aol.com

2 zucchini, julienne or cut into ribbons
4 cloves garlic, chopped
2 shallots, diced
3 tomatoes, diced
4 tsp olive oil
salt and pepper
crushed red pepper flakes to taste
8 oz angel hair pasta, I used Ronzoni Smart Taste
1/4 cup low-sodium fat-free chicken or (vegetable broth for vegetarian)

Directions:
In a large pot of salted boiling water, cook pasta according to instructions.
While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot.
Add garlic and shallots to the pan and saute about 1 minute.
Add zucchini and season with salt and pepper. Cook about 2 minutes
Add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper.
Stir for another minute. Remove from flame.
Drain pasta when done reserving some of the water and and toss the pasta well with zucchini. Add pasta water if needed and serve with grated Parmesan (optional).