1 1/4 cups ricotta (either really good store-bought or homemade)
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Sea salt, to taste
In a heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium-low heat. Add onion and saute until transparent.
Add diced zucchini, season with salt, and cover the pan. Leave the lid on and let zucchini cook over low heat for 15 minutes.
Meanwhile, bring a pot of salted water to a boil.
After 15 minutes, remove the lid from the pan and raise the heat to medium-high. Saute, stirring frequently until all the liquid has evaporated. Do not overcook the zucchini to the point that it gets mushy.
Cook the ditali pasta in the boiling water until al dente. Drain and add to the pot with the zucchini.
Toss the pasta and the zucchini together in the pot, and add the ricotta and Parmigiano-Reggiano. Gently fold all the ingredients together until the cheeses are evenly distributed.
Serve hot with additional Parmigiano-Reggiano.
Adapted from: La Cucina: The Regional Cooking of Italy by The Italian Academy of Cuisine