Zucchini Pasta With Red Onion, Oregano And Feta

• 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

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

pasta, extra virgin olive oil, unsalted butter, red onion, fresh oregano, zucchini, yellow squash, chicken broth, feta, salt, pepper

Taken from www.food.com/recipe/zucchini-pasta-with-red-onion-oregano-and-feta-223188 (may not work)