Zucchini Pasta With Red Onion, Oregano And Feta - cooking recipe

Ingredients

1 (12 ounce) package dried gemelli pasta or (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

Preparation

Bring large pot of water to boil; add salt.
Stir in pasta and cook until al dente, about 9 minutes.
Reserve 1 cup cooking liquid, then drain pasta.
Heat 3 tablespoons oil and the butter in a large deep skillet over moderate heat until butter is melted.
Add onion and oregano, season with salt and pepper, and cook until softened, about 5 minutes.
Add zucchini and squash; cook, stirring frequently, until wilted, about 5 minutes.
Add broth; bring to a simmer.
Remove from heat and keep warm, covered, for sauce.
Add pasta and 1/2 cup reserved cooking liquid to sauce in skillet; toss to combine.
Season with salt and pepper.
Simmer until pasta is coated well, about 2 minutes.
Remove from heat and toss in feta.
Spoon into bowls, drizzle with remaining 2 tablespoons oil and serve.