Ingredients

• 1 pound campanelle (trumpet-shaped pasta) or orecchiette (little ear-shaped pasta)
• 6 tablespoons extra-virgin olive oil, divided
• 2 pounds zucchini, trimmed, cut into 1/3-inch-thick slices
• 6 garlic cloves, chopped
• 2 tablespoons chopped fresh oregano
• 1/2 cup grated pecorino cheese, plus additional for sprinkling

Instructions

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot.
2. Heat 2 tablespoons oil in heavy large skillet over high heat. Add zucchini; sauté until tender and beginning to brown, about 8 minutes. Mix in garlic and oregano; remove from heat. Add zucchini mixture to pasta, adding reserved pasta cooking liquid by 1/4 cupfuls as needed to moisten. Add 1/2 cup cheese; stir until melted. Transfer to large bowl. Serve, passing additional cheese for sprinkling.