Sometimes when I go to the market I know what I'm looking for. Sometimes I don't. When I saw the small fresh zucchini in the store, I knew I had to get them. I prefer the small ones as they actually taste like zucchini and aren't watery or woody. These looked like they'd be perfect. I had an idea as to what I'd be doing with them, but I wanted to let that marinate.

No, I didn't marinate them. I decided to make a simple pasta dish. This is recipe is quick and easy to make, perfect for summer.

Zucchini Pasta (serves 2)

4 small zucchini

250 g pasta shapes (I used pennette)

2 Tbs olive oil (this sounds like a lot, but the extra oil is used to lubricate the pasta)

1 red onion, chopped

1 tsp thyme

1 tsp tarragon

1/8 -1/4 tsp dried, crushed chili pepper

salt and freshly ground pepper to taste

freshly grated Parmesan cheese

Bring a pot of water to a boil and cook the pasta. While the pasta is cooking, heat the olive oil in a heavy skillet and add the onion. Sautée until translucent and slightly browned. Add the zucchini and sautée for 2-3 minutes. Stir in the herbs and chili. Cook the zucchini until browned and season. Don't overcook the zucchini or else it will become mushy.

Divide the pasta among the plates and top with zucchini. Serve with Parmesan cheese.