Servings: 6

1/4 cup olive oil ¼ cup olive oil
4 cups 1/2-inch cubes zucchini (about 22 ounces) 4 cups ½-inch cubes zucchini (about 22 ounces)
1 1/2 cups chopped onion 1 ½ cups chopped onion
2 large garlic cloves, chopped 2 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice 1 28-ounce can diced tomatoes in juice
1 pound spaghetti 1 pound spaghetti
1 7-ounce package pesto (purchased or fresh) 1 7-ounce package pesto (purchased or fresh)
1/2 cup thinly sliced fresh basil ½ cup thinly sliced fresh basil
Grated Parmesan cheese Grated Parmesan cheese

Heat oil in heavy large pot over medium-high heat.
Add zucchini, onion and garlic and saute until zucchini is crisp-tender, about 5 minutes.
Add tomatoes with juices and simmer until almost all liquid evaporates, about 8 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot.
Add pesto to pasta and toss to coat.
Add zucchini mixture and toss over low heat to combine. Mix in basil. Season pasta with salt and pepper. Transfer pasta to large bowl. Serve, passing Parmesan cheese separately.

You can substitute cucumber for the zucchini.  You can substitute cucumber for the zucchini.