Zucchini Ribbon Pasta

1. Prepare Pasta Water

Begin by setting a large pot of water on high heat. Sprinkle in a generous pinch of salt and bring the water to a rolling boil – this is where your pasta will cook to perfection.

2. Sauté Vegetables

While the water is heating, grab your largest skillet and warm the quarter cup of extra virgin olive oil over medium heat. Introduce the zucchini ribbons or coins, along with the chopped large onion and the sprigs of thyme into the oil. Sauté gently for about 20 minutes to allow the zucchini and onion to soften and meld their flavors together without browning.

3. Add Tomatoes

As the vegetables tenderize, toss in the wedges or chopped pieces of ripe tomato, stirring gently. Continue to sauté until you see the tomatoes releasing their juices and the mixture bubbling together.

4. Cook Pasta

Back at the boiling pot, add the pasta and let it cook until it's just shy of al dente. Then, drain the pasta, reserving a bit of the pasta water for adjusting the sauce later.

5. Combine and Finish

Transfer the drained pasta into the skillet with the zucchini sauce, tossing everything together so the pasta can absorb the flavors and finish cooking. If the sauce is too thick, splash in a little of the reserved pasta water to loosen it up.

6. Serve

Serve the pasta hot, garnished with a sprinkle of freshly grated Parmesan or a handful of chopped parsley, adding a final layer of flavor and color to the dish.