Serves 4 as a main course
2-3 zucchini 3 tomatoes 2 teaspoons salt 1 cups packed fresh basil leaves1 box of mac and cheese 1/4 cup oil 3 tablespoons unsalted butter
Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry. While zucchini is draining, cut basil into thin strips.
Bring a 6-quart pasta pot three fourths full with salted water to a boil for pasta. 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 and tomatoes, 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 add more pasta water as needed if mixture becomes too dry). Stir in cheese packet, remaining basil, and salt and pepper to taste. Add more water if need to bring sauce together. Serve pasta with additional cheese.