Zucchini Garlic Pasta

I wish I had double, or even tripled, the zucchini in this recipe, so while the picture doesn't look like it has all that much zucchini in it (it doesn't) I added more to the written recipe to reflect that change

3 large or 6 medium zucchini

8 large cloves garlic, minced

6 Tbsp butter

2 chicken bouillon cubes

6 oz. fettuccine pasta

2 Tbsp half-an-half (or cream)

Parmesan cheese (about 1/4 cup)

Large pinch marjoram, oregano, and cayenne pepper

Cook the pasta in 4 c. water with the chicken bouillon cubes. 

Meanwhile melt the butter over medium-low heat and add the garlic. You are not sauteing the garlic yet, cook over low for 7 or 8 minutes. 

Chop the zucchini pretty fine, a food processor is great here, and add to the garlic. Turn the heat up to medium high to saute the zucchini. Add the seasonings, and 1/4 cup of the pasta water. Add the half-an-half and cheese.

Drain the pasta and immediately toss with the butter garlic sauce in the pan.