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