Bring large pot of salted water to a boil.
Add bowties and cook according to package instructions.
Stack 5 to 6 basil leaves at a time, roll them up tight and slice across the roll, spacing cuts 1/8-inch apart or less. Repeat with more leaves until quantity reaches firmly packed 1/2 cup. Heat oil in a large skillet over low heat for 1 minute. Add garlic and saute, stirring often, 1 minute. Remove from heat.
Add well-drained bowties and toss well until coated with garlic-oil mixture. Add lemon juice and zest, basil, salt, and pepper, and toss until basil wilts.
Divide pasta among 4 large heated plates, top each portion with 1 tablespoon grated cheese and serve.
Recipe courtesy Cut the Calories Cookbook