Zucchini Linguini Aglio-Olio

 Zucchini Linguini Aglio-Olio

Ingredients
3-4 large zucchini or 6-8 small zucchini, ends trimmed (more if using as an entrée rather than a side dish)
1 Tbs. extra-virgin olive oil
3 cloves garlic, minced
A pinch of red pepper flakes
Salt and pepper to taste
Nutritional yeast to top

Directions
Julienne the zucchini using a mandolin, a peeler or do it by hand. Heat the oil in a skillet (you can just wipe out the one you used for the spinach mixture above) over medium heat. Add the garlic and red pepper flakes and cook about 1 minute until the garlic begins to brown and is fragrant. Add the zucchini and salt. Sauté until the zucchini is softened, about 5 minutes. Turn off the heat. Season with fresh black pepper. Top with nutritional yeast, if desired. Serve while hot. Enjoy!