Franco's Pasta with Zucchini and Potatoes

• 1 large (about 1/2 pound) boiling potatoes
• 2 1/2 tablespoons fine sea salt plus additional to taste
• 2 medium zucchini (about 3/4 pound total), trimmed and cut into 1/2-inch dice
• 1 pound spaghettini
• 2 to 3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped basil or flat-leafed parsley leaves if desired
• 1/2 cup freshly grated Parmesan (about 12 ounces)
• freshly ground black pepper to taste

1. In a 6-quart kettle bring 5 quarts water to a boil.
2. Peel potato and cut into 1/2-inch dice.
3. Add potato and salt to boiling water and boil 2 minutes.
4. Add zucchini and pasta and boil until pasta is al dente.
5. Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan.
6. Season with additional salt and pepper.

boiling potatoes, salt, zucchini, spaghettini, extravirgin olive oil, basil, freshly grated parmesan, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/francos-pasta-with-zucchini-and-potatoes-13231 (may not work)