Recipe from NYT by Florence Fabricant

You might have some parsley leftover from last week, but if you don’t a little basil would be a nice substitute.  Even a small amount of lemon verbena would work, which would give it a very citrus fresh flavor.

1 lb Zucchini, diced


4 TB Extra Virgin Olive Oil

1 1/2 cup minced Onion

1 cup Pine Nuts

3 cloves Garlic, slivered

1 lb fresh Fettuccine

Freshly ground Black Pepper

3 TB minced flat leaf Parsley

1/2 cup grated Grana Padano or Parmesan cheese

Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes.  Meanwhile, heat 3 TB oil in a heavy sauce pan, add onion, pin e nuts and garlic and sauce over low heat about 10 minutes, until onion is soft and nuts start to brown.  Rinse and drain zucchini and add to pan.  Saute about 20 minutes, until tender.  Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water.  Add pasta to sauce pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed.  Season with salt and pepper.  Fold in parsley (or basil or lemon verbena), cheese and additional olive oil and serve.