A summer pasta filled with Italian flavors.

Ingredients

* 1 sm. onion, chopped
* 1/4 C. olive oil
* 3 sm. zucchini, cut into 1/4-inch disks
* salt
* 2 C. grape tomatoes, halved lengthwise
* 1 C. torn basil leaves
* 1 lb. spinach fettuccine
* 1/2 C. grated ricotta salata

Directions

In a large skillet, cook onion in the oil over medium heat for 5 minutes. Add zucchini and salt to taste. Cook 5 minutes or until softened. Stir in the tomatoes and cook for 5 minutes or until zucchini are tender. Stir in half of the fresh basil and turn off the heat.

Bring 4 qts. water to a boil. Add 2 Tbs. salt, then the pasta. Stir well. Cook, stirring often, until pasta is al dente. Drain pasta and toss it with the sauce. Add cheese and remaining 1/2 C. basil and toss again. Serve immediately.

Serves 4-6.

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