Zucchini Pasta With Red Onion, Oregano And Feta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package dried gemelli pasta or 1 (12 ounce) package fusilli
• 5 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 1 small red onion, sliced
• 1/2 tablespoon fresh oregano, chopped
• 1 lb medium zucchini, trimmed, halved crosswise and shredded lengthwise
• 1 lb medium yellow squash, trimmed, halved crosswise and shredded lengthwise
• 1 cup chicken broth or 1 cup vegetable broth
• 1/2 cup feta, crumbled
• salt, to taste
• pepper, to taste

Recipe

• 1 bring large pot of water to boil; add salt.
• 2 stir in pasta and cook until al dente, about 9 minutes.
• 3 reserve 1 cup cooking liquid, then drain pasta.
• 4 heat 3 tablespoons oil and the butter in a large deep skillet over moderate heat until butter is melted.
• 5 add onion and oregano, season with salt and pepper, and cook until softened, about 5 minutes.
• 6 add zucchini and squash; cook, stirring frequently, until wilted, about 5 minutes.
• 7 add broth; bring to a simmer.
• 8 remove from heat and keep warm, covered, for sauce.
• 9 add pasta and 1/2 cup reserved cooking liquid to sauce in skillet; toss to combine.
• 10 season with salt and pepper.
• 11 simmer until pasta is coated well, about 2 minutes.
• 12 remove from heat and toss in feta.
• 13 spoon into bowls, drizzle with remaining 2 tablespoons oil and serve.