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1
Rinse the whole zucchini and pat them dry.
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2
Trim off ends.
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3
Cut each zucchini in half through the center, then cut each of those pieces in half lengthwise.
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4
Cut each plank in half again lengthwise.
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5
Now slice the planks horizontally into triangles just over 1/4-inch thick.
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6
Heat oil in a 6-quart pot on medium high.
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7
Add pressed garlic and cook, stirring, for one minute.
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8
Add zucchini, tomato paste (or tomatoes), salt and black pepper to the pot and stir to mix.
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9
Cover the pot and cook zucchini until just tender (about 12 minutes), stirring periodically to prevent sticking.
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10
Remove the lid and add chicken stock and hot water.
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11
Stir to blend.
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12
Increase heat to high, cover, and bring liquid to a boil.
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13
When the pot is boiling, add pasta and stir periodically to prevent sticking.
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14
Cook pasta until al dente (taste it when there are three minutes left on the al dente time recommended on the package.)
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15
When pasta is cooked, do not drain it.
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16
Turn off the heat and stir in Parmesan cheese.
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17
Add red pepper flakes.
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18
Ladle into bowls and serve with additional grated Parmesan.
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19
Immediately store any leftover broth in a separate container so it does not make the leftover pasta soggy.
