2 med. size zucchini
4 tbsp. olive oil
4 tbsp. butter
1 clove garlic, bruised
Salt & freshly ground pepper
1 lb. spaghetti
2 tbsp. ricotta, room temperature
Freshly grated imported Parmesan cheese

Wash but do not peel zucchini. Trim ends and slice into 1/8 inch rounds. Then cut each round into quarters. Heat oil and half the butter in a heavy skillet. Add garlic and zucchini slices. Cook until zucchini is golden brown. Drain on paper towels. Discard garlic. Season zucchini with salt and pepper.

Boil spaghetti in a large amount of salted water to which you have added a spoonful of oil to help keep strands separate. Cook just until tender but still firm; drain. Put into a warmed serving bowl with remaining butter, ricotta, a generous amount of grated cheese. Toss well, serve with zucchini slices on top. Pass additional grated cheese.