Ingredients
2 pounds of zucchini
4 tablespoons of olive oil
2 cloves of garlic
4 fresh basil leaves
1 pound of penne pasta
1 cup of Provolone
1/2 cup of grated Parmesan cheese
Preparation
Cut zucchini into discs and place them into a colander. Add a pinch of salt and let stand 10 minutes. Add garlic and oil to a saucepan. Cook over low heat until garlic is browned. Add zucchini, basil, and a pinch of salt. Cover and let simmer for 5 minutes. Add cooked pasta to the saucepan. Stir well and cook over low heat until warned through. Stir in Provolone. Remove from heat, sprinkle with Parmesan cheese and serve.
