Recipe information
Total Time
30 minutes
Yield
4 Servings
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
Need to make a substitution?
Preparation
Step 1
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.
Step 2
Meanwhile, 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.
Step 3
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.