Instructions

1. Bring a large pot of water to boil, salt lightly.
2. Add the pasta and bring back to boil.
3. After four minutes add the zucchini.
4. In the meantime heat the olive oil in a pan large enough to hold the zucchini and pasta.
5. Add the garlic and let cook for two minutes.
6. When the pasta is almost done (if you are using fresh pasta this shouldn’t take that long) drain the pasta and zucchini, reserving a cup of the water.
7. Add the pasta to the pan with the olive oil and garlic and toss. Add half the reserved water, stir, and add the colatura.
8. Continue cooking until the pasta is al dente, and most of the liquid had evaporated.
9. Toss with the chives and serve.