Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Potatoes; (about 1-lb) -- all) cut into 1/4 dice
-- preferabley Yukon Gold 1 tb To 2 tb extra-virgin oil;
-- Finnish Yellow cut into 1 tb Flat-leaf parsley; chopped
-- 1/4" diced 1/2 oz To 1 oz ricotta salata;
6 oz Spagghetti;(about 1" pieces) -- or other grating cheese
2 sm Zuccihini; (about 10-oz in

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.

Source: The San Diego Union-Tribune, Food Section, 11/2/95 +
High-Flavor Low-Fat Vegetarian Cooking.

Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-04-95

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