Feta, zucchini and tomato are classic Greek ingredients and they come together in this pasta with ease. A sprinkle of lemon zest perks everything up considerably. It’s a vegetarian dish, but if you wanted to add some cooked chicken or shrimp that would be great, too. Experimenting with whole grain pastas is a nice way to get more whole grains into your diet but regular pasta works perfectly well, too.
Number of servings: 6 Servings
- Kosher salt to taste 4 large tomatoes, seeded and diced
- 1 pound whole grain penne, or other short chunky pasta 3/4 cup crumbled feta cheese
- 2 tablespoons olive oil Zest of 1 lemon
- 1 large red onion, diced Freshly ground black pepper to taste
- 2 medium zucchini, sliced
- Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally. Before you drain the pasta make sure to remove a cup of the cooking water.
- While the pasta is cooking, heat the olive oil in a large skillet. Add the onions and sauté for 2 minutes until they start to soften. Add the zucchini and sauté until it starts to become tender, about 3 minutes. Add the tomatoes and saute until they start to release their juices, about 3 minutes.
- Drain the pasta, reserving the cup of cooking water, and return the pasta to the pot with ½ cup of the cooking water. Add the zucchini tomato mixture to the pot, along with the feta and the lemon zest and toss well. Season with salt and pepper to taste, and add additional cooking water if the pasta needs additional moisture. Serve hot or warm.
Optional additional ingredients: Add 1/3 cup of chopped olives along with the feta and lemon zest, maybe some lemon juice. Add 2 cups of shredded cooked chicken or ½ pound of cooked shrimp if you want a heartier non-vegetarian pasta.