- 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
- In a large pan, heat the olive oil over medium heat. Add the zucchini and onions and cook for about 5 minutes, or until the vegetables are soft. Add the wine, increase the heat to high, and continue cooking for another 2 minutes, or until most of the wine has evaporated. Season with the salt and pepper.
- Bring to a boil 4 quarts (3.8 L) of water. Salt the water generously, add the spaghetti, and cook to al dente, following the package directions. Drain and toss with the vegetable sauce.
- Serve hot, sprinkled with the pecorino cheese.