Ziti alla Zucchini

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1-2 small zucchini, cut into julienne or shredded
1 cup water
Salt and black pepper
Pinch hot chile flakes
2 tablespoons oregano or basil (optional)
1 pound uncooked ziti
1/4 cup Parmigiano-Reggiano

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. In a large pan, heat the olive oil over high heat and add the onion, garlic, and zucchini and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the zucchini is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm. Toss the pasta with the cooked zucchini 1 minute over high heat. Divide evenly among 4 plates, topped with freshly grated Parmigiano-Reggiano.

-Lisa