Shreds of zucchini cook along with the vermicelli - the trick is to add the zucchini when the pasta is almost cooked. Makes 4 servings.

8 oz. vermicelli
12 oz. zucchini, shredded
2 tbsp. olive oil
2 cloves garlic, finely chopped
3 tbsp. grated Parmesan cheese
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

1. Cook the vermicelli in a large pot of water according to package directions. Two minutes before the vermicelli is cooked, add the zucchini to the pot and continue to cook until the vermicelli is tender. Drain the vermicelli and the zucchini into a colander.

2. While the pasta is cooking, heat the oil in a small skillet over medium heat. Add the garlic; saute until golden, about 2 minutes.

3. Place the drained vermicelli mixture in a serving bowl. Add the garlic oil, Parmesan cheese, lemon juice, salt and pepper; toss to mix well. Serve immediately.