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.

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