"We love pasta here because my husband is from Florence, Italy," Debi Mazar says. "All kids love pasta and cheese (and we squeeze in a vegetable, and they don't realize!)."

Ingredients

1/2 yellow onion
2 tablespoons olive oil
5 zucchini (medium to big in size)
Pinch of salt, pepper and red pepper
1/4 pound Brie cheese (optional, but I love it)
Fresh Parmesan cheese

Directions

Chop the onion and chop the zucchini (medium/thin or in the food processor).

Saute the onion in the olive oil, medium/high flame. After about five minutes, add the zucchini, saute with the onion and let them brown just slightly – be careful not to burn!

Add a drop of water to help soften the zucchini. Stir for about 15 minutes on a low flame. Cook down and add salt, pepper and red pepper (depending on how hot you like it – you may want to go light at first until you get your kids used to a little spice).

When the zucchini is soft, add Brie cheese (peel off the hard outside), stir in and let the zucchini and cheese melt together. Your sauce will now become creamy and light. When in the individual dish, garnish with fresh Parmesan. Add a splash of olive oil on top of the cheese, and salt and pepper as needed.

Suggestions

Use this sauce over your favorite pasta.