Farfalle Zucchini

This is a quick to make dish,
tastes good and will feed a crowd
depending on how much pasta and
fresh zucchini you cook in it.

Ingredients:
1/2 pound farfalle
1 medium zucchini
1/2 teaspoon salt
fresh basil leaves
1/4 cup extra-virgin olive oil
3 tablespoons unsalted butter
freshly grated parmesan cheese

Directions:

Cut zucchini crosswise into 1/8-inch-thick slices.
Cut basil into thin strips and bring a 6-quart
pasta pot three fourths full with salted water
to a boil for farfalle. Cook pasta in boiling water
until al dente and ladle out and reserve
1 cup pasta cooking water. Drain pasta in colander.
While pasta is cooking, in a deep 12-inch
heavy skillet heat oil over moderately high heat
until hot but not smoking and sauté zucchini,
stirring occasionally, until golden and tender,
about 7 minutes. Reduce heat to low and stir
in half of basil. Stir in pasta and butter
and gently toss until butter is melted.
Stir in 1/2 cup reserved pasta water and
gently toss (adding more pasta water as needed
if mixture becomes too dry).
Stir in 1/2 cup Parmigiano-Reggiano,
remaining basil, and salt and pepper to taste.