10 ounces bow tie pasta
2 small zucchini, scrubbed, quartered lengthwise and sliced thinly crosswise
salt and pepper
2 tablespoons olive oil
4 ounces soft mild goat cheese, cut or crumbled into pieces
1 large tomatoes, peeled, seeded and diced
14 cup fresh basil, chopped
Boil pasta in salted water until al dente; drain reserving 1/2 cup cooking water. Saute zucchini in hot oil over medium heat until golden around edges; add salt and pepper to taste; add pasta and saute for 3 minutes. Remove skillet from heat; stir in cheese and enough of the reserved cooking water to make a sauce; add tomato and basil; adjust seasoning and serve immediately.