Filled with fresh zucchini and fresh basil, this vegetarian pasta dish is one to keep on hand.

Whole Wheat Spaghetti and Zucchini Alla Vincenzo

Preheat oven to 400 degrees. Cook pasta to package directions, drain, reserving about 1/2 cup pasta water. In a small bowl, mix together reserved pasta water and saffron. Keep warm and set aside.

Drizzle 2 tablespoons olive oil onto bread. Sprinkle with oregano, salt, pepper, and rub with smashed garlic cloves. Bake 6 to 7 minutes, or until toasted and golden brown.

Heat 2 tablespoons olive oil and butter in a large skillet over medium heat. Mince smashed garlic and add to large skillet. Saute for 1 minute, or until fragrant. Season with salt and pepper, to taste. Add zucchini and cook for 20 minutes, stirring occasionally. 

Make Tomato Sauce: Add 1 tablespoon olive oil to a medium saucepan over medium heat. Stir in red pepper flakes, fresh basil, dried oregano, and Gustare Vita tomato basil pasta sauce. Bring to a simmer and heat through; remove from heat. Coat fresh mozzarella slices in tomato sauce; do not melt. Place tomato sauce and mozzarella slices onto toasted bread, set aside.

In a blender or food processor, add ½ of the cooked zucchini and half of the saffron-infused pasta water, fresh basil, and 1-1/2-oz. each Pecorino and Parmigiano cheeses. Blend until combined and creamy; set aside.

Add pasta to skillet with the remaining zucchini. Stir in remaining saffron-infused pasta water. Cook for 1 minute, or until heated through. Add remaining 1-1/2-oz. each Pecorino and Parmigiano cheeses, half of the zucchini crème, and additional basil, if desired.  

To plate, add pasta to plate and top with additional zucchini crème. Add mozzarella-topped bread slices and garnish with additional shredded cheese and fresh basil. Serve immediately.