Pasta With Zucchini & Oregano

Prep Time
Cook Time
Ready In

Recipe: #29395

April 22, 2018

"Recipe source: Bon Appetit (April 2006)"

Original is 4 servings


  • Serving Size: 1 (387.2 g)
  • Calories 673.2
  • Total Fat - 26 g
  • Saturated Fat - 5 g
  • Cholesterol - 7.9 mg
  • Sodium - 126 mg
  • Total Carbohydrate - 99.7 g
  • Dietary Fiber - 15 g
  • Sugars - 6 g
  • Protein - 15.4 g
  • Calcium - 178.2 mg
  • Iron - 2.1 mg
  • Vitamin C - 42.2 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.


No special items needed.

2 Reviews


This is a wonderful and different way to have zucchini. I did miss the onion flavour but the fresh oregano was the absolute star of this dish. Used Grana Padano in lieu of the Pecorino and a good grinding of pepper. Thank you for sharing Ellie! Made for Billboard Recipe Tag.


review by:
(15 Apr 2022)


Scaled back as one serve and used vegorama spiral pasta (which was spinach, pumpkin and regular) and added extra garlic and lots of freshly ground black pepper and freshly finely grated parmesan and enjoyed very much for dinner. Thank you ellie, made for Joy Of Vegetables tag game at FF&F.


review by:
(29 May 2021)

You'll Also Love