Fettuccine With Zucchini

1 lb zucchini, diced
salt
4 Tbs extra virgin olive oil
1 1/2 cup minced onion
1 cup pine nuts
3 cloves garlic, slivered
1 lb fresh fettuccine
freshly ground black pepper
3 Tbs minced flat-leaf parsley leaves
1/2 cup grated Grana Padano

1) Place zucchini in a colander, toss with salt and set aside to drain in a sink or over a bowl 30 minutes. Meanwhile, heat 3 Tbs oil in a heavy saute pan, add onion, pine nuts and garlic, and saute over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Saute about 20 minutes, until tender.
2) Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to saute pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.

Review: Ah, a recipe from the New York Times. I'm moving up in the world! This was odd, considering the step involving setting the zucchini aside to drain for half an hour. I used dried minced onion, and a fraction of the amount. I also used Parmesan cheese. Grana Padano sounded too fancy to find in Idaho. I also minced the garlic, as I tend to not read directions all that thoroughly while cooking and tending to a new kitten. This came out well, though. It was fairly easy to make, if you don't mind waiting awhile.