1 lb. med. zucchini
1 lb. penne
2 tbsp. butter
1 tbsp. olive oil
1 garlic clove, minced
1/4 tsp. red pepper flakes
2/3 c. grated Parmesan cheese
Optional - 3 plum tomatoes (cut up)

Grate zucchini. Place in colander, drain for 15 minutes to release moisture.

Cook penne in boiling salted water according to package directions.

Heat butter and oil together in large skillet. Add zucchini. Cook 3 minutes. Add garlic and tomatoes. Cook 2 minutes. Stir in pepper flakes and 2/3 cup of grated Parmesan. Toss with well drained penne. Additional cheese can be added. 4 servings.