This is a super easy and quick recipe that will highlight the juicy and mild flavor of the garlic in your boxes today.  Mushrooms give a nice texture contrast to the squash and cilantro puts a little different spin on it.

Boil salted water and cook 3/4 lb. spaghetti until just tender.  Drain and rinse with cold water to stop cooking.

Peel 3 large cloves of garlic and then slice thinly.

Wash and slice 12 oz. baby portabello or other specialty mushroom.  Cut the slices in 2 inch pieces.

Use the larger holes on a cheese grater or a food mill, shred the 3-4 trimmed zucchini in long strands.  Place in a colander and squeeze out as much liquid as possible.  Salt.

Heat 3 T. olive oil in a pan with a dash of hot pepper flakes.  Add the garlic and cook for 1 minute, then add the mushrooms and continue sauteing.

Add the squash to the pan and cook for just 1-2 minutes, enough to coat it with oil but not make it mushy.  Put the drained pasta in the pan and stir a few times with the heat on.  Turn off the heat.

Wash 1 bunch of cilanto and cut off the roots and lower stems.  Chop the cilantro and toss with the other ingredients and the pasta while still hot.  Add your favorite grated cheese to taste and season with salt.