Instructions: In a large pot of salted, boiling water, cook the zucchini for 2 minutes.

Drain; let cool; cut into 1/2 inch-thick slices. In a skillet, heat the oil; saute the garlic until soft, but not brown. Add the zucchini slices and saute until lightly browned. In a large pot of salted, boiling water, cook the penne according to package directions or until tender but firm to the bite. Drain. Mix the penne, zucchini and basil. Stir in the ricotta; add salt and pepper to taste. Serve with parmesan cheese on the side.

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