Pasta with Zucchini and Oregano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ann Gillespie of Alexandria, Virginia, writes: Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. This pasta dish is reminiscent of what my husband and I would cook when we were first married. Ingredients:
1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta) |
6 tablespoons extra-virgin olive oil, divided |
2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices |
6 garlic cloves, chopped |
2 tablespoons chopped fresh oregano |
1/2 cup grated pecorino cheese, plus additional for sprinkling |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
2. Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.
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