Description

Shell pasta with zucchini, tomatoes, garlic and oil then topped with Pecorino romano cheese

Ingredients

• 2  Cup(s) Zucchini, sliced into quarters
1
• 1  Pound(s) Medium Shell Pasta, cooked al dente
2
• 1 ½ one_half Each Onion, sliced
3
• 1  Cup(s) Reserved Pasta Water
4
• 2  Cup(s) Whole Peeled Tomatoes
5
• 1/2  Cup(s) Basil, chiffonade
6
• 4  Each Garlic Cloves, thinly sliced
7
• 1/2  Cup(s) Pecorino Romano Cheese, grated
8
• 1/4  Cup(s) Olive Oil
9
•  To Taste Salt & Pepper
10
• 2  Each Basil Leaves (for garnish)
11

Directions

1. In a sauce pot over medium high heat, add olive oil, onions, and garlic, cook until caramelized
2. Add zucchini and tomatoes, cook for about 3 - 4 minutes
3. Add reserved pasta water
4. Add basil, salt and pepper, cook for another 8 minutes or until zucchini is tender
5. Add pasta and toss together
6. Add pecorino romano cheese and more basil
7. toss and plate, garnish with basil leaves