begin by boiling a pan of water, season generously with sea salt (should be salty like the sea). add the pasta and cook according to instructions, but should be al dente. i prefer a short pasta shape for this dish.
meanwhile, dice the onion and zucchini, and finely slice the garlic.
add some olive oil to a skillet on medium heat and cook the onion, zucchini and garlic for 5 minutes, until soft but not falling apart.
deglaze the skillet with the white wine and then add the chicken broth. let this roll on low for about 40 minutes.
in a bowl grate about a cup of parm and 3 good turns of black pepper, add in a ladle of pasta water to the parm and pepper and mix until combined.
once the pasta's cooked (al dente) drain and reserve a cup of pasta water, add the pasta to the zucchini mixture in the skillet and then to that add the parm mixture and stir vigorously to combine everything.
add a splosh of pasta water where needed to create a glossy sauce. serve in your favorite bowls with a few blobs of the freshest ricotta you can find. feel free to grate a little bit of parm over the top to your liking and drizzle with some good quality evoo.
CREAMY + PEPPERY, is there anything better?