4 T virgin olive oil
6 garlic cloves, peeled and minced
1 lb. short pasta, such as cresta rigate
3-6 cups very hot stock (or water)
2 med. zucchini, cut into thin sticks
Salt, freshly ground pepper
2T cacao nibs
Heat the oil in a wide bottomed sauce pan. Add the garlic, and cook for a minute over medium heat, stirring, until fragrant. Add the pasta and toss to coat (the recipe I used said to stir continuously for 2 minutes, but with fresh pasta, it gets a little wierd, so I just moved on quickly). Add stock or water to just about cover the pasta and lower the heat to medium-low. Cover and simmer for ten minutes, stirring occasionally. Five minutes into the cooking, add the zucchini, and sprinkle with salt and pepper.
Taste the pasta for doneness: if it isn’t quite done and all the liquids have been absorbed, add a little more stock or water, cover, and cook for a few more minutes before tasting again. Adjust the seasoning. Transfer to plates, sprinkle with cacao nibs and hard grating cheese. Enjoy!