This recipe that I adapted from NYT Cooking was delicious. The “sauce” had a real buttery flavor although there was no butter in it! First I salted and drained the zucchini while the onions, garlic, and pine nuts were cooking in 2 teaspoons of olive oil. Then in went the zucchini to cook while the whole wheat pasta boiled. When drained, the spaghetti went into the vegetable mixture and I used a cup of pasta water to make a sauce. If you like it can be garnished with a drizzle of olive oil and some Parmesan cheese.
This is definitely a keeper!