1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid.
2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Heavily coat pan with cooking spray. Add garlic and zucchini; sauté 5 minutes or until zucchini is tender. Remove pan from heat; add pasta and tomato to zucchini mixture, tossing gently.
3. Combine reserved 2 tablespoons cooking liquid, pesto, and salt in a small bowl. Drizzle over pasta mixture, tossing gently to coat. Sprinkle with cheese.
Young Chefs can:
Measure thinly sliced zucchini
Older Chefs can:
Help sauté zucchini with adult supervision
Pour pesto mixture over pasta mixture