Pasta with Zucchine alla Nerano

Clean and chop the zucchini, then sauté in a large pan with 2 tbs of olive oil and garlic over a medium heat, until cooked all the way through and nicely browned. Meanwhile, cook the pasta in boiling water. Drain the spaghetti, but put aside a couple of ladles of the cooking water. Add the spaghetti to the pan with the zucchini and return to the heat, add both kinds of cheese, basil, butter and mix well, using some of the pasta cooking water to get it creamier.