Fettuccine with Zucchini

So, it's Meatless March for me and this was a surprisingly flavorful pasta. I would eat healthy the rest of the day though, because it's a fatty dish since most of the flavor comes from EVOO and cheese. The zucchini is grated and so this dish could be enjoyed even by people who aren't huge zucchini lovers. It'll take on the flavor of the EVOO and you don't notice the vegetable taste as much as when it's chopped.

Level 1: Simple and makes a filling meal alone
Servings: 4
Ingredients:
8-9 oz fettuccine or tagliatelle ( I used spinach fettuccine to make it a bit healthier and it added some more flavor)
EVOO, for pan
2 gloves garlic, minced (I would add one more if you're a garlic person)
2-3 zucchini, grated ( I used 2 and 1 of 4 people was not having zucchini in their pasta, but if all four are I would use 3)
3/4 cup REAL parmesan, grated
basil, to taste

1. Cook the pasta until al dente. Drain and return to the pan
2. Meanwhile, heat a little more than normal  EVOO in a pan over medium heat. Add the garlic. Cook for 1 minute. Add the zucchini and sprinkle the basil on top of it to your liking and cook for 3-5 minutes, or until the zucchini has softened. I think I added a little too much EVOO, so that the zucchini didn't even really brown at all but this ended up being a good thing because the pasta absorbed the EVOO.
3. Toss the zucchini mix into the pasta and then add the grated parmesan. Toss well, and serve.