|Zucchini||1 Medium, sliced|
|Olive oil||1 Tablespoon|
|Chopped shallots||2 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Tomato||1 Medium, diced|
|Chopped fresh basil/1/2 teaspoon dried basil, crushed||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|Penne pasta||12 Ounce, hot cooked and drained|
Cook and stir zucchini in hot oil in large skillet over medium-high heat.
Reduce heat to medium.
Add shallots and garlic; cook 1 minute.
Add tomato; cook and stir 45 seconds.
Add basil and cheese.
Pour vegetable mixture over penne in large bowl; toss gently to mix.