Pasta With Zucchini & Oregano

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In

Recipe: #29395

April 22, 2018



"Recipe source: Bon Appetit (April 2006)"

Original recipe yields 4 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

Related

ImPat

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)