Pasta with Zucchini, Mint, & Feta
Adapted from Apples for Jam
by Tessa Kiros
4 tablespoons olive oil
2 small zucchini, finely sliced or about 6 baby zucchini
2 cloves of garlic, peeled and squashed a bit
1/2 teaspoon dried mint or a tablespoon fresh diced mint
3/4 cups small cubes feta cheese
1-1/2 tablespoons lemon juice
16 ounces pasta of your choice
olive oil, to serve
grated Parmesan cheese, to serve
Heat the olive oil in a large nonstick frying pan and add the zucchini and garlic. Saute over quite high heat until the zucchini are cooked through and golden in places. If the garlic starts to burn, sit it on top of the zucchini. Season very lightly with salt and remove from the heat. Toss in the mint, crushing it between your fingers, and add the feta and lemon juice to the pan.
Meanwhile, cook the pasta in boiling water, following the package directions. Drain the pasta, not too thoroughly, and save a little cooking water. Toss the pasta, directly into the zucchini pan, if it fits. If not, return it to its own pan and add the zucchini sauce. Add 1 to 3 tablespoons of olive oil and toss quickly and thoroughly to mix it all through (add a little cooking water if necessary if it seems at all dry). Serve immediately, with Parmesan and an extra drizzle of olive oil, if you like.
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