1 pound spaghetti

1 pound small zucchini
4 tablespoons garlic olive oil
1/2 cup water
1 green pepper, cut up
2 tomatoes, quartered
salt and pepper

Garnish
Parmesan cheese, grated

Cut zucchini into 1-inch lengths and cook with green pepper in hot olive oil until brown; add tomatoes and water, cook a few minutes.

Cook spaghetti in boiling water, drain and combine with zucchini sauce.

Serve at once sprinkled generously with cheese.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Jean Francais Millet: Les glaneuses, 1857.

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