8 oz dry pasta (2 cups) I used a long twisted noodle called Strozzapreti
4 small zucchini, julienned (4 cups)
2 cloves garlic, minced
1/4 cup quark
1/2 torn fresh basil (with this hot weather my basil was looking sad so I used half fresh and half dried and still turned out great)
Cook pasta in large pot of boiling salted water according to package directions; add zucchini to pasta water 1 minute before end of cooking time.
Meanwhile, whisk together garlic and ricotta in large bowl. Drain zucchini and pasta, and add to ricotta mixture. Stir in basil, and season with salt and pepper.