SUMMER PASTA WITH ZUCCHINI, SPRING ONION, FETA, AND LEMON

IMG_8973This pasta dish, with its bright flavors, is perfect for the summer heat. Delicious served warm or at room temperature. Make sure to top it with lots of crumbled feta and lemon zest.

IMG_8959SUMMER PASTA WITH ZUCCHINI, SPRING ONION, FETA AND LEMON

Serves 2-3

1/2 box of whole wheat gemelli pasta (I use Baia Pasta) or the pasta shape of your choosing

2 small zucchini, cut into thin half moons

1 bunch of red spring onions, ends removed, cut into half moons

3 garlic cloves, roughly chopped

2 tablespoons of pine nuts, toasted
1 lemon, zested and juiced

unfiltered olive oil

good quality feta

basil, small leaves

sea salt

black pepper

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IMG_8966Bring a large stock pot of water to a boil.

While you are waiting for the water to boil, place 4 tablespoons of olive oil in a sauté pan. Turn the heat onto medium and add the garlic and onions. Cook until the garlic and onions begin to soften, but not brown, about 3-5 minutes. Add the zucchini. Stir to coat and cook until the zucchini have just started to soften but still have a little bite to them, about 5 minutes. Season with sea salt and pepper. Taste.

Remove from the heat and add the toasted pine nuts. Set aside while the pasta cooks.

IMG_8969Once boiling, season generously with sea salt and add the pasta. Cook until al dente.

Scoop the cooked pasta into the sauté pan with the zucchini mixture. Stir to coat. Add lemon zest and the juice of one lemon. Stir. Taste. Season with more sea salt, black pepper, and olive oil as necessary.

Scoop the pasta into individual bowls and top with crumbled feta, black pepper, basil and a little zest. Finish with a teaspoon or two of the pasta water.

Enjoy!

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