Nutrition per serving may change if servings are adjusted.
5 ounces dried cavatelli (1¾ cups) or other medium-size pasta
2 teaspoons olive oil
1 medium onion, sliced
½ teaspoon sugar
1 small zucchini, halved lengthwise and sliced
2 cloves garlic, minced
1 tablespoon water
2 to 3 teaspoons balsamic vinegar
1½ teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
2 tablespoons pine nuts or chopped walnuts, toasted (see Tip)
Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to hot saucepan; cover and keep warm.
Meanwhile, in a heavy large nonstick skillet, heat oil over medium-low heat. Add onion to skillet; cover and cook for 13 to 15 minutes or until onion is tender. Sprinkle with sugar. Cook, uncovered, over medium-high heat for 4 to 5 minutes more or until onion is golden brown, stirring frequently.
Add zucchini and garlic to onion in skillet. Cook and stir for 2 minutes. Stir in the water, balsamic vinegar, and dried thyme (if using). Cook for 2 to 3 minutes more or until zucchini is crisp-tender, stirring occasionally.
Add zucchini mixture, nuts, and fresh thyme (if using) to cooked pasta; gently toss to combine.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.