Believe it or not Spagetti

Zucchini and tofu never tasted so good!

1 Tbsp olive oil
2 medium zucchini
3 cloves garlic, minced
8 oz. extra firm tofu, diced into very small pieces
2 cups marinara sauce
salt to taste
8 oz. whole wheat spagetti, cooked and drained
Strong flavored white cheese (I used English coastal cheddar, though parmesan would be good too)

Slice zucchini as thinly as possible. Heat oil in non-stick frying pan, and add zucchini and garlic. Sauté on medium-high heat for 5 to 10 minutes, stirring occasionally to keep from burning. Add minced garlic and a bit of salt and continue to sauté until the zucchini is soft. Add tofu and marinara, and simmer until the sauce is thick.

Meanwhile, cook spagetti according to package directions. When done, mix the sauce and spagetti together. Serve with cheese sprinkled on top.