Spaghetti Puglianese (With Potatoes and Zucch

         Yield: 2 Servings
Categories: Vegetables, Rice/pasta, Potatoes

2 Potatoes; (about 1-lb) -- preferabley Yukon Gold -- Finnish Yellow cut into -- 1/4" diced 6 oz Spagghetti;(about 1" pieces) 2 sm Zuccihini; (about 10-oz in -- all) cut into 1/4 dice 1 tb To 2 tb extra-virgin oil; 1 tb Flat-leaf parsley; chopped 1/2 oz To 1 oz 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 tb cooking liquid. Correct seasoning, adding salt and pepper to taste. Grate a little cheese on top and serve at once.