August Pasta - cooking recipe

Ingredients

4 large or 6 medium very ripe juicy tomatoes
2 zucchini, cut in julienne strips
1 Tbsp. chopped parsley
1 tsp. minced garlic
1 lb. fusilli or spaghetti twists
2 to 3 Tbsp. grated Parmesan cheese
2 Tbsp. olive oil
1 Tbsp. chopped basil
1/2 tsp. pepper

Preparation

In large serving bowl, combine tomatoes, zucchini, oil, parsley, basil, garlic, salt and pepper to taste.
Cook pasta in salted boiling water until just tender al dente.
Drain in colander and immediately toss drained pasta with sauce.
Sprinkle with grated Parmesan cheese.
Adjust seasoning, if necessary, and serve immediately.