Penne with Zucchini and Tomato

This is one of those, "How can I use these veggies before they go bad?" type of dishes, which generally, in my experience, can have mixed results. This, however, turned out pretty darn good for a quick lunch. Make sure to top it with plenty of parmesan cheese. Recipe is for one.

1/3 lb pasta
Olive oil
3 cloves garlic, chopped
1 zucchini, quartered then sliced
1 large Roma tomato, chopped and lightly salted
Sprinkle dried basil
Salt to taste
Parmesan cheese for serving

Cook your pasta. Meanwhile, drizzle olive oil in a saute pan, add garlic, and cook over medium-high heat until garlic is sizzling (don't let it brown/burn). Add the tomatoes and the zucchini, and mix in. Sprinkle with a little dried basil. Turn the heat down to low-medium and cover or partially cover. Cook until the zucchini has softened.

Drain your pasta and add it to the sauce, cooking and stirring over low until the pasta is covered. Serve with parmesan.