1lbtortiglionior other short ridged pasta like rigatoni
2Tbspolive oilextra virgin
½onionyellow
8clovesgarlic
4largezucchini(about 2 lbs)
1tspsalt
10leavesbasilfresh
⅓cupParmesan cheese
Instructions
Mince the onion and garlic. Quarter zucchini and cut into chunks.
Boil water for pasta - don't forget to salt heavily.
Heat a pan on medium and heat 1 Tbsp olive oil. Add the onion and saute for two minutes, then add the garlic. Keep on medium-low, stirring occasionally, until everything is softened.
When water is boiling, add pasta and cook according to package instructions.
Add the rest of the olive oil and zucchini to the onion and garlic and saute for about 15 minutes, stirring every two minutes. You want some browning but it's okay if the pan is crowded.
When the pasta is done, save 1 cup of pasta water then drain. Set aside.
Cook the vegetables down until they're soft, fully cooked, and starting to fall apart.
When the veggies are starting to fall apart, add the salt and pasta water and stir. Add the pasta and toss to coat.
Chiffonade (meaning roll up and then slice thin) the fresh basil and stir in. Taste and add more salt or olive oil if needed.
Grate a generous sprinkling of parmesan on top of each serving, if wanted!