Pasta with Zucchini, Mint, and Feta

A quick weeknight pasta dish that celebrates glorious garden fresh zucchini. A friend gave me these cute little baby zucchini and I wanted to make something special to showcase them. This pasta is a bright and fresh summer treat that can be put together in the time it takes to boil pasta. Tender slices of zucchini, the brightness of fresh mint, and the salty crumbly feta cheese make for one perfectly balanced and delicious pasta dish. I would definitely recommend this if you have an abundance of zucchini.

Pasta with Zucchini, Mint, & Feta

Adapted from Apples for Jam

by Tessa Kiros

Serves 3-4

4 tablespoons olive oil

2 small zucchini, finely sliced or about 6 baby zucchini

2 cloves of garlic, peeled and squashed a bit

salt

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.

Theme: August Potluck!