Recipe - Spaghetti Puglianese (With Potatoes And Zucch

2 Potatoes; (about 1lb)
preferabley Yukon Gold
Finnish Yellow cut into
1/4" minced
6 ounce Spagghetti;(about 1" pieces)
2 small Zuccihini; (about 10oz in
all) cut into One fourth dice
1 tablespoon To 2 tablespoon extravirgin oil;
1 tablespoon Flatleaf parsley; chopped
One half ounce To 1 ounce ricotta salata;
or other grating cheese

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 tablespoon cooking liquid. Correct seasoning, adding salt and
pepper to taste. Grate a little cheese on top and serve at once.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini