Zucchini and cream pasta

Instructions

1. Cook penne in a saucepan of boiling salted water following packet instructions or until just tender. Reserve 1 cup (250ml) cooking liquid. Drain. Return to pan. Cover to keep warm.
2. Meanwhile, lightly spray a large non-stick frying pan with oil. Cook the zucchini, in 2 batches, stirring occasionally, for 5-6 minutes or until lightly browned and just tender.
3. Return zucchini to the pan. Add garlic and cook, stirring, for 1 minute or until fragrant. Add cream and ½ cup (125ml) of reserved cooking liquid. Bring to the boil then simmer for 2 minutes. Season with salt and pepper.
4. Stir the zucchini mixture and basil into the penne. Add a little more cooking liquid, if necessary, to thin the sauce.