Place all ingredients, except for linguine and pine nuts, in a skillet and sauté with 2 tbsp of oil on medium heat for 10 mins or until zucchini are cooked.
Roast pine nuts in a separate pan on medium heat until lightly brown.
Cook spaghetti or linguine 2-3 min less than suggested on the packaging and drain keeping about 1 cup of the cooking water. Add pasta to the sauce and continue cooking pasta with the sauce on medium-high heat for another 1-2 minutes adding some of the cooking water until most, but not all, the water is absorbed. Add 1 tbsp oil and serve pasta “al dente”.