1 med. zucchini, sliced
1 tbsp. olive oil
2 tbsp. chopped shallots
2 cloves garlic, chopped
1 med. tomato, diced
2 tbsp. chopped fresh basil or 1/2 tsp. dried basil, crushed
2 tbsp. grated Parmesan cheese
12 oz. uncooked penne pasta, hot cooked & 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.