Pour-Over Veggie Pasta

Today's recipe is Pour-Over Veggie Pasta.1 lb. dry spaghetti10 oz. cherry tomatoes, roughly chopped2 large zucchini, finely diced¾ cup olive oil½ small onion, minced6 large garlic cloves, minced4 sprigs fresh oregano (or ½ tsp. dried)½ tsp. saltIn a large pot of salted boiling water, cook spaghetti according to package directions, about 8 to 10 minutes.Meanwhile, in a medium skillet add olive oil, onion, garlic, oregano, and salt. Warm over low heat. Remove from heat when oil begins to bubble and simmer, about 3 minutes.In the bottom of a colander large enough to drain pasta, add the tomatoes and zucchini. Place colander in clean sink.When pasta is cooked to your liking, pour it and the hot cooking water into colander over the veggies. Allow the water to drain over and past the veggies, and out of the colander, and then down the drain. The hot pasta will remain above the veggies. Let stand 1 minute.Transfer pasta and vegetables to serving bowl or platter. Pour olive oil mixture over pasta, toss to coat. Serve warm. Here are the links to some of the items I talked about in this episode: #adPasta PotColanderChef's KnifeCutting BoardLarge SkilletTongsAll New Chicken CookbookThis episode was also published in September, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo