April 22, 2018
Dinner, Main Dish, Dairy,
Cheese, Pasta, Vegetables, Stove Top, Vegetarian, Zucchini, Kosher Dairy more
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"Recipe source: Bon Appetit (April 2006)"
In a large pot of boiling salted water cook the paster until tender but still firm to bite, stirring occasionally; drain and reserve 1 cup cooking liquid. Return pasta to pot.
In a skillet heat 2 tablespoons of the oil over high heat. Add zucchini, saute until tender and beginning to brown (8-10 minutes). Mix in garlic and oregano; remove from heat.
Stir zucchini mixture and remaining oil to pasta and toss, adding reserved pasta liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese, stir until blended. Transfer to a large serving bowl and pass additional cheese separately.
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