1 1/2lb. zucchini or summer squash
¼ tsp. pepper
2-3 cloves garlic
1 lb. penne
1 lb. tomatoes, chopped
½ c. chopped basil (or parsley)
1/3 c. olive oil
1/4 c. grated parmesan
1 tsp. sea salt
Cut zucchini/summer squash into strips the same size as the penne.  Sauté garlic in oil until light golden. Add zucchini and cook 3 - 4 min, stirring often.  Add tomatoes, salt and pepper, bring to a boil and cook for 3-4 min.  Add drained pasta, half of basil or parsley, and cook over medium heat for 1 - 2 min.  Let rest 1 - 2 min.  Mix in cheese and top with rest of basil or parsley.
submitted by former member Sarah Frankfurth from The Big Neapolitan Fork by Vincenzo Mortoro.