Zucchini Pasta With Red Onion, Oregano and Feta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A good pasta dish with zucchini. Ingredients:
1 (12 ounce) package dried gemelli pasta or 1 (12 ounce) package fusilli |
5 tablespoons extra virgin olive oil |
3 tablespoons unsalted butter |
1 small red onion, sliced |
1/2 tablespoon fresh oregano, chopped |
1 lb medium zucchini, trimmed, halved crosswise and shredded lengthwise |
1 lb medium yellow squash, trimmed, halved crosswise and shredded lengthwise |
1 cup chicken broth or 1 cup vegetable broth |
1/2 cup feta, crumbled |
salt, to taste |
pepper, to taste |
Directions:
1. Bring large pot of water to boil; add salt.
2. Stir in pasta and cook until al dente, about 9 minutes.
3. Reserve 1 cup cooking liquid, then drain pasta.
4. Heat 3 tablespoons oil and the butter in a large deep skillet over moderate heat until butter is melted.
5. Add onion and oregano, season with salt and pepper, and cook until softened, about 5 minutes.
6. Add zucchini and squash; cook, stirring frequently, until wilted, about 5 minutes.
7. Add broth; bring to a simmer.
8. Remove from heat and keep warm, covered, for sauce.
9. Add pasta and 1/2 cup reserved cooking liquid to sauce in skillet; toss to combine.
10. Season with salt and pepper.
11. Simmer until pasta is coated well, about 2 minutes.
12. Remove from heat and toss in feta.
13. Spoon into bowls, drizzle with remaining 2 tablespoons oil and serve.
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