10 minute dinner: garganelli with zucchini and ricotta salata

It's the week when you scramble to make and/or buy presents for everyone on your list, plan the necessary baking, realize at the last minute that you have all the presents but nothing to package them in, attempt to keep the cats out of the strange big tree in the living room. The last thing I think about is what to make for dinner. So it's a good week for a 10-minute dinner. It's not exactly zucchini season, but I occasionally break with seasonality to bring a bit of brightness to the beginning of winter. Recipe after the jump:

GARGANELLI WITH ZUCCHINI, LEMON, AND RICOTTA SALATA

1 lb garganelli or similar short pasta (penne or cavatini is great for this)
2 tbsp extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium zucchini, quartered lengthwise then sliced into 1/4-inch pieces
juice of 1 small lemon
1/4 cup flat-leaf parsley, minced
salt and pepper, to taste
1/4 cup grated ricotta salata

Boil a large pot of salted water for the pasta. When the pasta goes in, heat the olive oil over medium high heat in a heavy bottomed saute pan or large skillet. Saute the onions until beginning to soften, about 5 minutes. Add the garlic and saute another minute. Add the zucchini and saute until tender crisp, about 5 minutes. Add the lemon juice and season to taste with salt and pepper. When the pasta is al dente, drain and add to the pan with the zucchini. Toss to mix well, then add the parsley. Serve top with the grated ricotta salata.