Rotini with Cheesy Zucchini
7 ounces rotini
1 tablespoon olive oil
2 cloves garlic -- chopped
4 1/2 cups zucchini -- sliced
Salt and black pepper to taste
2/3 cup ricotta cheese -- crumbled
1 handful basil -- chopped
Cook the pasta in plenty of boiling water with a little salt and oil.
Meanwhile, heat the oil in a heavy-based pan and very gently fry the garlic until soft (don't let it brown).
Add the zucchini and gently stir-fry for 4-5 minutes. Season and set aside.
Drain the pasta and mix with the zucchini. Add the cheese, check the seasoning, garnish with basil, and serve immediately.
Source: "The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing 2007."
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