Instructions

1. Chop the rosemary, using a mezzaluna or a knife. The trick is to chop the rosemary pretty finely.
2. Add the chopped chives and freshly ground pepper to the ricotta, and stir well. Place in a large serving bowl that you will use to serve the pasta.
3. Pour the olive oil into a large enough pan to fit in the cooked pasta later. Heat over a medium flame. Add the chopped onion, some salt, and let cook for about 8 minutes, till softened. Add the rosemary and let cook until it becomes fragrant, about 8 more minutes. But don’t let it brown, or it will become bitter. Turn off heat.
4. Bring a large pot of salted water to boil.
5. Add the pasta and cook until it is about 5 minutes away from being done. Add the zucchini, bring back to a boil, and finish cooking.
6. Drain the pasta, reserving 1 cup of the pasta water.
7. Turn on the heat under the rosemary oil, and add the pasta and zucchini, stirring well to let the pasta become fully flavored with the oil.
8. Add the pasta water to the ricotta, a bit at a time, stirring to mix. How much water you use will depend on how dry or wet your ricotta is. You want it to be creamy, sort of the consistency of pancake batter.
9. Add the pasta to the bowl, mix well, and serve.