Saute zucchini, pine nuts, and garlic in a bit of olive oil:
Add it to chopped tomatoes, fresh parsley and basil, mozzarella or bel paese cheese, black pepper, and fresh squeezed lemon juice:
When the pasta is al dente, drain and toss it immediately (do not rinse it) into the bowl with the vegetables. The cheese will melt just a little.
Add grated parmesan cheese to the top and enjoy it with a glass of white wine or sparkling water.
This is a delicious summer dish that works especially well with short curly shapes. It was especially fabulous this year because we grew the zucchini, the tomatoes, and the basil. Yea!
(I know people think pasta will make you fat, but I don't hold to that belief. It's the sauce Americans put on their pasta that causes trouble. There should always be more pasta than sauce and, in general, you should be able to prepare the sauce while the pasta boils.)