Bring on the zucchini! This is a pasta dish that is refreshing and satisfying. You may use all zucchini or a mixture of zucchini and yellow squash.
Zucchini Pasta
- 12 oz. pasta (I used wheat spaghetti), cooked according to package directions and drained
- 5 TBSP. olive oil
- 3 TBSP. butter
- 1/2 c. onion, diced (red would give nice color)
- 1/2 TBSP dried oregano
- 1 lb. zucchini, thinly sliced
- 1 lb. yellow squash, thinly sliced
- 1 c. chicken broth
- 1/2 c. feta cheese
- salt and pepper to taste
Heat butter and oil together in a large skillet over medium high heat. Add onion, oregano, zucchini and squash and cook until vegetables are wilted (about 5 minutes). Add broth and bring to a simmer. Toss in pasta and heat thoroughly. Season with salt and pepper. Serve with with cheese sprinkled on top. Serves 6-8.
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Photo by Kendra Browning
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