The Fresh Garden Pasta
No limp, soggy slices of zucchini here: For this vegetarian dish, you cut the squash into long, thin matchsticks. Since there's less surface area, the zucchini keeps its bite and becomes just a little soft when you saute it with olive oil, chili, garlic and lemon zest. The recipe calls for gluten-free spaghetti, but you can substitute whatever kind you like.
Photo: Emma Galloway