Pasta With Zucchini & Oregano
Recipe: #29395
April 22, 2018
Categories: Cheese, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"Recipe source: Bon Appetit (April 2006)"
Original is 4 servings
Ingredients
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 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.
Tips
No special items needed.
2 Reviews
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