Sunday, June 12, 2011

Pasta with Zucchini and Oregano

Tonight's recipe is from, Pasta with Zucchini and Oregano. It just felt like a pasta type of day. I made some meatballs for something later in the week and I added a couple to the pasta tonight. They were rockin' meatballs!

1 pound campanelle
6 tablespoons extra-virgin olive oil, divided
2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
1 garlic cloves chopped
2 tablespoons chopped fresh oregano
1/2 cup grated pecorino cheese, plus additional for sprinkling
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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.
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.

1 comment:

Hungry Dog said...

This sounds like a winner, even without the meatballs (though I'll nearly always opt for a meatball!) . Zucchini and oregano are wonderful together.