Zucchini and Bow Ties
1/4 cup olive oil (4 times around the pan)
6 garlic cloves, minced
1 cup fresh basil leaves, torn or shredded
Heat a large skillet over medium heat, add the olive oil and garlic. Cook for 2 minutes, then add the zucchini (and tomatoes). Cook gently for 8 to 10 minutes. Season with salt and pepper and add a couple of ladles of cooking water. Drain the pasta and add to the zucchini. Toss with the cheese and turn off heat. Toss for 2 minutes, until the liquids are absorbed. Serve in shallow bowls with lots of shredded basil on top.