3/4 lb. thin spaghetti
3 tbsp. olive oil
2 cloves garlic, chopped
4 c. grated zucchini
3 oz. cream cheese
1/2 c. milk or cream
1/2 c. chopped fresh basil
Salt and fresh ground pepper to taste

Cook pasta in large pot of boiling water just until tender. While pasta is cooking, make sauce. Put oil and garlic in large saucepan and cook over medium high heat for a minute. Add zucchini and cook another 2-3 minutes. Stir in cream cheese and milk or cream and cook just until it bubbles and cheese has melted. Season with salt and pepper. Stir in basil. Drain pasta and toss with sauce. Serves 3-4.