2 Potatoes, (about 1-lb) - preferabley Yukon Gold - Finnish Yellow cut into - 1/4" diced
6 oz Spagghetti, (about 1" pieces)
2 small Zuccihini, (about 10-oz in - all) cut into 1/4 dice
1 tbsp To 2 tb extra-virgin oil
1 tbsp Flat-leaf parsley, chopped
1/2 oz To 1 oz ricotta salata, - or other grating cheese
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Bring 1 quart water to boil with salt to taste in a large heavy saucepan. Add the potatoes and briskly simmer over medium heat until they lose theire rawness, about 3 minutes. Add the spaghetti and cook until almost al dente, about 3 minutes. Add the zucchini and cook 2 to 4 minutes, or until all the vegetables and pasta are tender. Drain the ingredients in a colander over a bowl, reserving a little of the cooking liquid. Transfer the ingendients to a serving bowl. Stir in the olive oil, parsley and pepper, and 1 to 2 tb cooking liquid. Correct seasoning, adding salt and pepper to taste. Grate a little cheese on top and serve at once.
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