- 1 large (about 1/2 pound) boiling potatoes
- 2 1/2 tablespoons fine sea salt plus additional to taste
- 2 medium zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice
- 1 pound spaghettini
- 2 to 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped basil or flat-leafed parsley leaves if desired
- 1/2 cup freshly grated Parmesan (about 12 ounces)
- freshly ground black pepper to taste
- In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
- Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.