5 c. zucchini sliced
1 lg. onion
1/2 c. fresh basil, chopped
1/4 c. olive oil
Freshly ground romano or Parmesan cheese to taste
4 tbsp. butter
4 garlic cloves, peeled and minced
1/2 c. parsley, chopped
2 beef bouillon cubes
Salt and pepper to taste
1 lbs. mastaccali pasta

Saute onion and garlic in a large saucepan with olive oil until translucent. Add the sliced zucchini, basil parsley the crumbled bouillon cubes. Add salt and pepper, cook at medium heat about 20 minutes until zucchini are tender, place the cooked zucchini in a blender or food processor and puree until a smooth sauce is obtained. In a pan melt the butter, add the sauce and the grated cheese. Mix well. The sauce maybe prepared ahead of time. When ready to serve. Add the drained pasta to sauce. Raise the heat and stir until the pasta is well coated. Sprinkle with more cheese and serve at once.

Serves 4.