During the summer I always have cherry or grape tomatoes on hand. They can be made into most delicious fresh sauces for pasta, just by sauteing them in a pan with a bit of olive oil and garlic until they burst. This recipe from Food Network magazine gave me a new idea for my favorite staple: add shredded zucchini and use broken lasagna noodles. The effect is a bit like pappardelle noodles, which are not always easy to find. To make this dish, first grate the zucchini and place it in a colander with a bit of salt. Let it sit for about 15 minutes get the excess water out. Cook the noodles according to the package, breaking them up with your hand before placing them in the water. (Note: Save a cup of the cooking water to use in the sauce later.) While the pasta’s cooking, heat up a couple tablespoons of butter (though olive oil will work too if you prefer) and cook two cups of tomatoes until they burst. (Cut half of them in half before cooking.) Add in zucchini and half a teaspoon of lemon zest. Cook another 4 minutes until zucchini is tender. Drain pasta (save some water!) and toss it into the pan with the zucchini-tomato mixture. Toss in half a cup of parmesan cheese and a sprinkle of fresh chives. Add pasta water until you get a consistency you like. Serve with extra cheese, and enjoy! Click here to see original recipe at Food Network mag.