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© Meredith Corporation. All rights reserved. Used with permission.
Cook pasta according to package directions, except omit any oil or salt. Drain. Return pasta to hot saucepan; cover and keep warm.
Meanwhile, heat oil in a heavy large nonstick skillet over medium-low heat. Add onion; 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 pan. Cook and stir for 2 minutes. Stir in the water, 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.