1packagespaghetti(12 ounces) gluten-free, if desired
1 ½ poundszucchini(3-4 squash) sliced into thin rounds
salt and pepperto taste
Bring a pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Reserve about a cup of the cooking water, drain it and transfer the cooked spaghetti to a large serving bowl.
Meanwhile, heat the olive oil over medium-high heat.
Add the zucchini rounds and cook, stirring occasionally, until they are very tender and have reduced in size.
Transfer the cooked zucchini and any remaining cooking oil to the bowl of pasta. Season to taste with salt and pepper. Toss everything together to combine, adding a little of the reserved cooking water as necessary, then serve.