Zucchini Absorption Pasta

Toast the pine nuts in a dry pan. Set aside. Heat the oil in a very large pan or Dutch oven. Add the garlic and cook until fragrant. Then add the pasta and stir continuously for 2 minutes. Add just enough stock to cover the pasta and lower the heat to medium-low. Cover and simmer for 10 minutes, stirring from time to time. Five minutes into the cooking, add the zucchini, and sprinkle with salt and pepper. Taste the pasta; if it isn’t quite done and all the liquids have been absorbed, add a little more stock or water, cover, and cook for a few more minutes before tasting again. Adjust the seasoning. Toss pasta with the pine nuts and parmesan.