3medium zucchinihalved and sliced (or use 10 baby zucchini sliced)
3pintscherry or grape tomatoes(halved)
1cupcrumbled or diced feta cheese(divided)
Zest and juice of 1 lemon
Freshly ground black pepper(to taste)
2tablespoons fresh oregano leaves, chopped(plus more for serving; see Note)
Instructions
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 3 to 4 minutes until they start to soften and caramelize. Add the zucchini and sauté until it starts to become tender, about 3 minutes. Add the tomatoes and sauté until they start to soften and slightly release their juices, about 2 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 ¾ of the feta, the lemon zest and juice, and the 2 tablespoons oregano, then toss well. Season with salt and pepper to taste, and toss in the rest of the cooking water. Turn into a serving dish and sprinkle with the remaining feta and some more fresh oregano. Serve hot or warm.
Notes
If you want to use dried oregano, use 2 teaspoons, and skip the extra for garnishing.