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Preheat oven to 400 degrees F.
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Place zucchini in a colander; sprinkle lightly with salt and allow to stand and drain at least 30 minutes.
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Put the zucchini in a medium size roasting pan.
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Add the oil and garlic, toss well to coat.
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Place in the oven on the top rack; roast until the zucchini is golden brown, 25-30 minutes.
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While the zucchini roasts, bring a large pot of water to boil.
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Add the tablespoon of salt and the bow ties.
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Cook, stirring occasionally, until the pasta is tender but firm, about 7 -10 minutes.
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Drain; transfer to a large, preheated serving bowl.
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Add the roasted zucchini, basil and cheese
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Toss well, serve immediately.