Spaghetti with Zucchini and Pecorino Cheese

1. 1

   In a large pan, heat the olive oil over medium heat.

2. 2

   Add the zucchini and onions and cook for about 5 minutes, or until the vegetables are soft.

3. 3

   Add the wine, increase the heat to high, and continue cooking for another 2 minutes, or until most of the wine has evaporated.

4. 4

   Season with the salt and pepper.

5. 5

   Bring to a boil 4 quarts (8 L) of water.

6. 6

   Salt the water generously, add the spaghetti, and cook to al dente, following the package directions.

7. 7

   Drain and toss with the vegetable sauce.

8. 8

   Serve hot, sprinkled with the pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.