Peppery Zucchini Pasta

1. In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.

2. Add onion and garlic, reduce the heat to medium, and cook, stirring frequently, until onion is softened, 3 to 4 minutes.

3. Add remaining 1 teaspoon oil, pepperoncini, salt, and pepper.

4. Reduce the heat to low and continue cooking, stirring occasionally, for 2 to 3 minutes to flavor the oil. Remove from the heat and keep warm.

5. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente.

6. Reserving 2 tablespoons of pasta cooking liquid, drain pasta.

7. Add pasta, reserved pasta cooking liquid, zucchini, cheese, tomatoes, and basil to skillet; toss to combine.

8. Cook over medium heat until pasta is just heated through and cheese is melted, 1 to 2 minutes.

9. Season with additional pepper to taste and serve warm.

Chef's Note & Story

When zucchini and summer squash fill the garden, we turn to this flavorful pasta dish, which can easily be doubled or tripled for a big outdoor gathering. In place of basil, try fresh cilantro, mint, regular chives, or garlic chives