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- add 5 tablespoons extra-virgin olive oil<br> 1 garlic clove, peeled<br> 1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)<p> 2 large eggs, room temperature<br> 3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces)<
- Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.
- Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).
- Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.