Instructions

1. Cut the zucchini into 1/4 inch rounds
2. Heat the olive oil in a saute pan big enough to hold all the zucchini and the pasta later.
3. Add the chopped onions and red pepper to the pan, and cook over medium low heat, adding about a 1/4 teaspoon of salt. Let the onions get soft, without browning, about 8 minutes.
4. Add the zucchini to the pan with the onions. Stir and add another 1/4 teaspoon of salt. Let the zucchini cook slowly, without browning, until tender. When they have softened a bit, add the chopped garlic. If the zucchini start to brown, add a bit of the pasta water.
5. Bring a big pot of salted water to boil. Add the pasta and let cook until almost done.
6. Drain, saving at least 2 cups of the pasta water.
7. Add the drained pasta to the pan with the zucchini, along with a cup of pasta cooking water. Stir and finish cooking the pasta along with the zucchini. Add more water if necessary.
8. Turn off the heat and add the grated cheese and herbs. Stir well, letting the herbs wilt.
9. Serve.