2    Potatoes; (about 1-lb)
-- preferabley Yukon Gold
-- Finnish Yellow cut into
-- 1/4" diced
6 oz Spagghetti;(about 1" pieces)
2 sm Zuccihini; (about 10-oz in
-- all) cut into 1/4 dice
1 tb To 2 tb extra-virgin oil;
1 tb Flat-leaf parsley; chopped
1/2 oz To 1 oz ricotta salata;
-- or other grating cheese

Bring 1 quart water to boil with salt to taste in a large heavy saucepan.
Add the potatoes and briskly simmer over medium heat until they lose theire
rawness, about 3 minutes. Add the spaghetti and cook until almost al
dente, about 3 minutes. Add the zucchini and cook 2 to 4 minutes, or until
all the vegetables and pasta are tender. Drain the ingredients in a
colander over a bowl, reserving a little of the cooking liquid. Transfer
the ingendients to a serving bowl. Stir in the olive oil, parsley and
pepper, and 1 to 2 tb cooking liquid. Correct seasoning, adding salt and
pepper to taste. Grate a little cheese on top and serve at once.