Peel the courgettes and grate them julienne with a grater with large holes.

Brown the garlic in oil, then remove the garlic, add the zucchini, salt and cook for a couple of minutes.

Cook the pasta al dente and add it to the sauce along with the cheese, chopped basil and, if necessary, a little pasta cooking water.

Decorate the pasta with philadelphia and zucchini with basil or mint and serve.

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