Spaghetti with Zucchini and Basil (Spaghesil)

Ingredients:

• 1.5 lbs. of zucchini (@ 3 small)
• 1/3 - 1/2 cup olive oil
• 2 cloves crushed garlic
• Salt and pepper to taste
• 1 lb. spaghetti
• 1/2 cup parmesan cheese 
• Handful of chopped basil leaves
• 1/2 cup milk or half-and-half

Directions:

• Bring a pot of water to boil for the pasta.
• Meanwhile, quarter the zucchini lengthwise, then cut into 1/2 inch pieces (so basically, cube your zucchini).
• In a skillet, warm the oil with garlic, then add zucchini.
• Stir- sprinkle with salt and pepper.
• Cook over medium heat or slightly higher, stirring often until zucchini is soft and slightly browned, about 10-15 minutes. (This is when it comes in handy to have children eager for this delicious meal! Many Farabaugh children have spent a lot of time stirring for Spaghesil.)
• Add half-and-half or milk and cook 5-10 additional minutes on low heat. (Be careful not to let the milk scorch!)
  
• Once water is boiling, cook spaghetti according to package directions. (If you would like everything to be hot and ready at the same time, shoot to add your pasta to the boiling water right as you add the milk/half-and-half to the zucchini.)
• Drain and toss pasta with the softened zucchini.
• Sprinkle chopped basil on top- add parmesan, salt, and pepper.
• Enjoy!