Zucchini Pasta

1 lb. pasta (any kind)
1/4 c. extra virgin olive oil
6 garlic cloves, minced
2 medium zucchini, chopped (I always use more)
1 c. Parmigiano-Reggiano
1 c. basil, torn or shredded

Boil water and salt. Cook pasta until al dente. Save a cup or so of your pasta water.

Heat a large skillet over medium. Add oil and garlic. Cook 2 minutes and add zucchini. Cook about 8-10 minutes. Season with salt and pepper and add a couple ladles of cooking water. Drain pasta and add to zucchini. Toss with the cheese and turn off the heat. Toss for 2 minutes until liquids are absorbed. Serve with basil on top.