If you remember from one of my previous posts, I'm on the hunt for new pasta dishes to help me survive this year's marathon training season. This last Friday, I tried out a recipe that my friend Leigh gave me. She got it from her mom, who got it from a magazine.....in short, we can't identify the source but whoever came up with this recipe did a great job! It's actually a light, summery pasta option, with great veggies and a super light sauce. The oregano really makes this dish pop, with its woodsy flavor. Totally complements the bite of the feta cheese. And I'm not saying that it's magic or anything, but my 15-mile run the next morning was beyond awesome. (No sarcasm!) So the pasta might be magic....!!!
Ingredients
1 12-oz package of dried fusili pasta (or any short, textured pasta will work)
2 tbls extra virgin olive oil
3 tbls unsalted butter
1 small red onion, thinly sliced1/2 tbls chopped fresh oregano, or 1/4 tbls dried*
1 lb medium zucchini, quartered and sliced thin1 lb medium yellow squash, quartered and sliced thin
1 cup vegetable broth
1/2 cup feta cheese
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| mmmm fresh veggies.... |
Bring a large pot of water to a boil. Add large pinch of salt and throw in the pasta. Cook until just shy of al dente (it should have a bit of a bite to it). Reserve 1 cup of the cooking liquid, then drain the pasta.
Meanwhile, in a large skillet or dutch oven, heat the butter and 3 tbls of the olive oil over medium heat until butter has melted. Add the onion and oregano, season with salt and pepper. Cook about 5 minutes, or until onion has softened. Add in your zucchini and squash, stir frequently for another 5 minutes. Add the broth and bring the mixture to a simmer. Remove from heat and cover; keep warm until pasta is ready.
Add the pasta to the skillet along with 1/2 cup of the reserved cooking liquid. Toss to combine and season again with salt and pepper. Simmer for 2-4 minutes, until the sauce has thickened and the pasta is coated. Spoon into bowls, top with feta and a quick drizzle of olive oil.
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| close up of all that magical goodness |
*Food Tip: More often than not, you can substitute dried herbs for fresh herbs in a recipe. But be SURE to reduce the amount called for by half! Dried herbs are more potent than fresh, and if you use the same amount, you'll be in for a not-so-tasty surprise!
It's probably because one of my kids scribbled all over the recipe and it's been photocopied a few times, but I'm pretty sure it's "dried" fusili or gemelli (which is my favorite with this recipe) not fried. Also, I've made it with zuchini or squash that I've shredded and then frozen -- a great way to utilize the over-abudance of fall CSA squash.
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