Recipe:

Cook pasta al dente in a large amount of salted water and drain, leaving 1 ladle (approx. 100 ml) of water left behind after cooking in a separate vessel.
In the meantime, brown finely chopped garlic on a dash of olive oil, then add pepper and the water left behind after cooking pasta.
Next, add zucchini cut into half-slices and let all ingredients stew on the pan on a small flame for about 10 minutes. Add yogurt and season with salt and pepper as desired.
Combine pasta with the sauce on the pan and sprinkle with cheese.

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