2tablespoonsof green saucesee below for quick recipe
Cook gemelli pasta in plenty of salted water.
Using the large grates of a cheese grater shred 2 small/medium sized zucchini. Heat olive oil in a saute pan and cook zucchini until they are al dente (4 mins or so). Season with zucchini with salt and pepper to taste. Drain pasta (but leave a little water).
Add pasta to the saute pan with the zucchini; add a dollop or two of the "green sauce" along with a good handful (or two) of grated parmesan cheese. Gently toss once more and serve with shredded Ricotta Salata over the top.
Green Sauce: Bunch of parsley Bunch of Basil 3 cloves garlic 1/4 cup extra virgin olive oil Salt to preserve Mix all the ingredients together in a food processor or blender. Taste for seasoning. Store unused sauce in glass jar and refrigerate.