I wish I had double, or even tripled, the zucchini in this recipe, so while the picture doesn't look like it has all that much zucchini in it (it doesn't) I added more to the written recipe to reflect that change
3 large or 6 medium zucchini
8 large cloves garlic, minced
6 Tbsp butter
2 chicken bouillon cubes
6 oz. fettuccine pasta
2 Tbsp half-an-half (or cream)
Parmesan cheese (about 1/4 cup)
Large pinch marjoram, oregano, and cayenne pepper
Cook the pasta in 4 c. water with the chicken bouillon cubes.
Meanwhile melt the butter over medium-low heat and add the garlic. You are not sauteing the garlic yet, cook over low for 7 or 8 minutes.
Chop the zucchini pretty fine, a food processor is great here, and add to the garlic. Turn the heat up to medium high to saute the zucchini. Add the seasonings, and 1/4 cup of the pasta water. Add the half-an-half and cheese.
Drain the pasta and immediately toss with the butter garlic sauce in the pan.
Serve as a side dish or add cooked chopped chicken (this is a great use of leftover chicken) or a can of white or garbanzo beans to make it a meal. As a side dish or a meal, both are good stopped with crumbled bacon.