¼ cup olive oil
4 large garlic cloves, thinly sliced
3 small zucchini, trimmed and cut into matchsticks
1 teaspoon plus 2 tablespoons salt
4 ounces goat cheese
1 pound fusilli or other spiral pasta
¼ cup minced flat leaf parsley
⅓ cup slivered basil
Freshly ground pepper
Heat oil in a large skillet over medium-low heat. Add the garlic and sauté until fragrant, about 2 minutes. Increase the heat to medium-high and add the zucchini. Sauté until lightly browned, about 10 minutes.
Remove from heat, add 1 teaspoon salt and goat cheese. Stir to combine.
Meanwhile, bring water to a boil and add 2 tablespoons salt. Cook the pasta until al dente, according to package directions. Drain, reserving ½ cup of the pasta water.
Add the pasta, parsley, basil and a generous amount of pepper to the skillet with the zucchini. Toss to combine. Add the pasta water as needed to loosen the sauce. Serve immediately.