Summer Corkscrew Pasta

• 1 lb corkscrew macaroni
• 8 -10 tiny zucchini (or 2 medium zucchini)
• 3 garlic cloves, minced
• 1/3 cup pine nuts
• 2 tablespoons olive oil
• 3 large tomatoes, cut into 1/2 inch cubes
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 1/2 cups mozzarella cheese, cut into 1/2-inch cubes
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• ground black pepper
• freshly grated parmesan cheese

1. Cook pasta according to package directions.
2. Cut tiny zucchini into rounds, or cut medium-sized zucchini into quarter rounds about 1/4 inch thick.
3. In a skillet, saute the zucchini, garlic and pine nuts in olive oil until the garlic is golden and the zucchini is barely tender, for just a few minutes.
4. Put the zucchini into a large serving bowl and add the tomatoes, parsley, basil, cheese, lemon juice and olive oil. Add black pepper to taste and mix well.
5. When pasta is el dente, drain it and add to the serving bowl.
6. Toss everything and serve immediately.
7. Sprinkle with Parmesan if desired.

macaroni, zucchini, garlic, pine nuts, olive oil, tomatoes, fresh parsley, fresh basil, mozzarella cheese, lemon juice, olive oil, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/summer-corkscrew-pasta-134827 (may not work)