1. Melt butter in a large nonstick skillet over medium-high heat. Add zucchini and garlic, saute 4 minutes or until zucchini is tender. Remove from heat, stir in chopped mint, salt, and 1/4 teaspoon pepper.
2. Cook pasta according to package directions, omitting salt and fat. Drain pasta, return to pan. Add zucchini mixture and oil, tossing to coat. Sprinkle with 1/2 teaspoon pepper and cheese.