Spaghettini With Zucchini And Rosemary

Bring a large pot of water to a boil.

To make the sauce, heat the olive oil in a large skillet over medium-high heat. Add the onions and saute for 10 minutes, or until tender.

Mix in the zucchini, rosemary, salt, and pepper. Saute, tossing often, until the zucchini is tender but not mushy, about 10 minutes. Keep warm over low heat.

Drop the pasta into the boiling water and cook until al dente. Remove 1/2 cup of the boiling pasta water and stir it into the zucchini mixture. Drain the spaghettini very well in a colander.

Place the spaghettini in a large bowl or return it to the pot. Spoon on the zucchini sauce and sprinkle on the Parmesan cheese. Toss to coat. Serve immediately.