Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente stirring occasionally. Save a few ladlefuls of pasta water.
In the meantime, prepare zucchini. Wash them thoroughly, trim away the ends and cut them into thin slices.
In a large pan, add olive oil and garlic. Toss for 60 seconds on medium heat until the garlic starts to release its aroma.
Add zucchini to the pan and sauté for 8 to 10 minutes.
When zucchini are almost done, add sun-dried tomatoes (cut into strips) and a pinch of salt. Cook for a few more minutes, then turn off the heat.
In a large bowl, mix ricotta cheese with a good help of freshly ground black pepper and a ladleful of pasta water to create a thick and creamy sauce.
When pasta is ready, drain it and add it to the bowl along with zucchini and dried tomatoes. Mix everything gently to combine the ingredients.
Garnish with toasted pine nuts and serve immediately.
