Traditional Zucchini Pasta

2 lbs zucchini, sliced into 1/4 in discs
4 tbsp extra-virgin olive oil
2 cloves garlic, finely sliced
4 fresh basil leaves, torn
1 lb penne pasta, cooked and drained
1 cup smoked Provolone, cut into small cubes
1/2 cup Parmesan cheese, grated

Place zucchini discs into a colander, sprinkle with a pinch of salt and let sit for 5 to 10 minutes to drain excess liquid.

Add olive oil and garlic to large saucepan. Cook over low flame until garlic is golden brown. Stir in zucchini, basil and a pinch of salt. Cover and let simmer for 5 minutes.

Add cooked pasta to the saucepan. Stir well and cook over low heat until warmed through. Stir in Provolone.

Remove from heat, sprinkle with Parmesan cheese and serve.