Another quick pasta dish! Caramelizing the zucchini gives it a richer, sweeter flavor.
Caramelized Zucchini with Rigatoni
- 2 large zucchini chopped
- 1 medium yellow onion chopped
- 2 large cloves garlic minced
- 2 tbsp extra virgin olive oil
- S&P for taste
- 3 tbsp Pecorino Cheese
- 1 lb Rigatoni pasta cooked al dente (I prefer De Cecco pasta, but any short pasta shape and brand is ok)
In a skillet on medium heat, heat up the oil. Add in the garlic and then the onion; cook until translucent.
Add in the zucchini, stir and cook through until tender, about 10 minutes. Then let stand to brown by stirring less and less. DO NOT BURN.
Once browned to desired color add 1/2 the zucchini to the cooked/strained pasta and mix in the cheese.
Serve topped with a little more zucchini on top of pasta and sprinkle with cheese.