Angelique
05-03-2006, 08:27 PM
Ingredients:
1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
6 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1/2 cup grated pecorino cheese, plus additional for sprinkling
Directions:
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl.
Serve, passing additional cheese for sprinkling.
1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
6 tablespoons extra-virgin olive oil, divided
2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
6 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1/2 cup grated pecorino cheese, plus additional for sprinkling
Directions:
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl.
Serve, passing additional cheese for sprinkling.