Penne with Zucchini

2-3 tablespoons olive oil

2 cloves garlic, sliced

2-3 zucchini, medium, with peel, sliced 1/4-inch thick

6 ounces cream cheese

1 cup milk

1 cup parmesan, grated

Freshly ground black pepper

¾

pound penne pasta

Bring a large pot of salted water to a boil and cook penne pasta al dente, about 9-11 minutes.

In the meantime, in a deep skillet heat the oil and saute garlic until lightly browned. Add zucchini, brown on both sides, 2 to 3 minutes per side. Remove and place in large bowl.

In same pan melt the cream cheese with the milk over low heat, stirring often until cream cheese is melted into a thick sauce. Return zucchini to pan or pour sauce over zucchini in bowl. Stir to coat. Add half the parmesan and mix. Grind pepper over all. Serve with remaining parmesan to pass.

Serves four.