I have a quick pasta sauce with zucchini.
In a pan slice one onion -but you can use a leak or 2 scallions-and olive oil.
Medium to low fire, so the onion melt but doesn't caramelize.
Add 4 baby zucchini or 2 bigger ones -it has too be 400gr in total. If you are luchy like me and grow your zucchini, wash a couple of zucchini blossom and keep aside.
Add a sprinkle of salt and cover with a lid, let cook for 5 minutes until zucchini start to get soft.
Add 2-3 tablespoons of prosciutto crudo cut in tiny pieces - stir, check if is too dry, in case add some liquid, cover again, let cook for 15 min more.
At this point the zucchini should have almost all melted.
Squash with a fork what is still chunky. Add the zucchini blossoms, washed and shredder lengthwise.
Let it rest off the flame, the more the better.
Later, turn on the fire under the water, when you put the pasta in the water, heat the sauce, add half a glass of milk, a couple of generous handful of parmigiano, and adjust of salt, stir and let ingredients amalgamate.
When pasta is 1 or 2 minute undercooked drain it and pour it over the sauce pot toss it continuously until al dente
Spaghetti are great, but also penne.
Buon appetito.
Slow Travel Talk 
using zucchini (or a different colorful vegetable) would give a prettier presentation. The recipe called for whole-milk yogurt, but I used zero fat and thought it tasted great. (It's mixed with 1/2 cube of melted butter, and 1 cup of cheese, so it's not like there's no fat in the dish. 
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