Franco's Pasta with Zucchini and Potatoes Recipe | Epicurious

Ingredients

• 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