Zucchini & cream pasta

Boil 50g penne pasta until just tender. Drain, reserving ¼ cup cooking liquid. Return pasta to pan and keep warm. Pan-fry 1 medium zucchini (thinly sliced) in a pan lightly sprayed with oil until lightly browned. Add 1 garlic clove (crushed) and cook for 1 minute. Add 2 tbs light cooking cream and half the reserved cooking liquid. Bring to the boil, then simmer for 2 minutes. Season with salt and pepper. Add zucchini mixture and 1 tbs fresh basil leaves to pasta. Add remaining reserved cooking liquid if required, to thin the sauce. Sprinkle with 1 tbs shaved parmesan cheese and serve with mixed salad leaves.