1. Melt butter in a large nonstick skillet over med-high heat. Add zucchini & garlic; saute 4 min. or until tender. Stir in chopped mint, salt, and 1/4 tsp pepper.
2. Cook pasta according to pkg directions, omitting salt and fat. Combine zucchini mixture, pasta, and oil, tossing to coat, Sprinkle with cheese and 1/2 teaspoon pepper. Yield: 6 servings (serving size: about 1 1/2 cups).