Linguini con Cipolle Rosse e Percorini

Translation: Linguini with red onions and pecorino cheese! I ate this at Eataly in NYC over the weekend (we're moving back in June!) and wanted to recreate it when I got home. I added some veggies and cut back on the cheese to make it more into a meal and a bit healthier. I also was told white wine vinegar was used, but I used white wine :) This pasta is light and perfect for a spring evening with some white wine. Could add shrimp for some protein.  Serves 6

Ingredients
8 oz linguini
1 large red onion, sliced thinly
1/4 cup parsley, chopped
2 small zucchini, cut into small pieces
1 pretty tomato, chopped
1/4 cup Pecornio Romano Genuino cheese, grated
1/4 cup Pecornio Fiore Sardo cheese, grated
*note if you cant find these cheeses, just use 1/2 cup Pecornio Romano
1/2 cup white wine
1/4 cup extra virgin olive oil
1/4 cup water
salt and pepper to taste

In a large skillet combine water, oil, wine, zucchini and onions
Stir and turn heat to medium high
Bring to a simmer and let bubble for about 5 minutes
Lower temperature to simmer (or as low as possible), cover and cook for about 20 minutes
With about 5 minutes left, add tomatoes

Once you put the tomatoes in, cook pasta until al dente

In a large bowl, combine pasta and parsley
Pour sauce and veggies over the pasta
Sprinkle cheese over the pasta and toss
Add salt and pepper to taste

Enjoy right away