PASTA WITH ZUCCHINI AND OREGANO

Pasta with Zucchini and Oregano image

Provided by Ann Gillespie

Yield Makes 4 servings

Number Of Ingredients 6

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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

Steps:

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.