Serve with tomato salad.

　　

Ingredients

4 servings

　　Coarse salt

　　1 pound bow-tie pasta

　　1/4 cup extra-virgin olive oil (EVOO) (4 times around the pan)

　　6 garlic cloves, minced

　　2 medium zucchini, cut into matchsticks

　　Coarse black pepper

　　1 cup grated Parmigiano-Reggiano or Romano cheese

　　1 cup fresh basil leaves, torn or shredded (20 leaves)

　　

Step 1

Bring a large pot of water to a boil and salt it. Cook the bow ties al dente, with a bite. Heads up: You will need a couple of ladles of starchy cooking water.

　　

Step 2

Heat a large, deep skillet over medium heat. Add the EVOO and the garlic. Cook for 2 minutes, then add the zucchini. 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 the heat. Toss for 2 minutes, until the liquids are absorbed. Serve in shallow bowls with lots of shredded basil on top.

　　Rachael Ray 365: No Repeats