An easy weeknight dinner, and you can take the leftovers for lunch!
1 zucchini, cut lengthwise and then in half moons
1 (10 oz) box of mushrooms, peeled and sliced
½ (1 lb) box of pasta, any tubular kind
3 cubes of garlic
¼ cup grated parmesan cheese
Boil pasta according to your preference for texture.
In a saute pan over medium heat, saute in olive oil, zucchini and mushrooms with garlic cubes (can add more if you like it very garlic-y). Sprinkle with salt and pepper.
Mix pasta with vegetables and top with parmesean cheese. Enjoy!