| 1 box | BARILLA Linguine |
| 1/4 cup | extra virgin olive oil |
| 1 cup | onion, chopped |
| 1 clove | garlic, minced |
| 4 cups (1 pound) | zucchini, slicesd and quartered |
| 3/4 cup | chicken broth |
| 1-1/2 teaspoon | fresh thyme, chopped (may substitute 1/2 tsp. dried thyme) |
| 1 teaspoon | salt |
| 1 teaspoon | crushed red pepper flakes (optional) |
| 1/4 cup | freshly grated Parmigiano Reggiano cheese |
BRING a large pot of water to a boil.
HEAT oil in large skillet over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally.
ADD zucchini, broth, thyme, salt and pepper; continue cooking 10 minutes, stirring occasionally.
COOK Linguine according to package directions; drain and return to pot.
ADD sauce to hot Linguine and toss. Transfer to serving platter or bowl and sprinkle with cheese.