Spaghetti with Zucchini and Pecorino Cheese

• 5 tablespoons (75 mL) extra virgin olive oil
• 3 medium zucchini, halved lengthwise and thinly sliced
• 1 large onion, peeled and chopped
• 1 cup (236 mL) dry white wine
• Salt, to taste
• Freshly ground black pepper, to taste
• 11 ounces (308 g) spaghetti
• 1 cup (236 mL) grated pecorino cheese, for sprinkling

1. In a large pan, heat the olive oil over medium heat.
2. Add the zucchini and onions and cook for about 5 minutes, or until the vegetables are soft.
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. Season with the salt and pepper.
5. Bring to a boil 4 quarts (8 L) of water.
6. Salt the water generously, add the spaghetti, and cook to al dente, following the package directions.
7. Drain and toss with the vegetable sauce.
8. Serve hot, sprinkled with the pecorino cheese.

extra virgin olive oil, zucchini, onion, white wine, salt, freshly ground black pepper, spaghetti, pecorino cheese

Taken from www.cookstr.com/recipes/spaghetti-with-zucchini-and-pecorino-cheese (may not work)