Vegetarian Greek Pasta
Feta, zucchini and tomato are classic Greek ingredients and they come together in this pasta like they've know each other forever.
Servings: 6 People
Calories: 205kcal
Ingredients
- Kosher salt to taste
- 1 pound whole grain or regular penne, cavatappi, or other short chunky pasta
- 2 tablespoons olive oil
- 1 large onion any color, diced
- 2 medium zucchini or 7 to 8 baby zucchini, sliced
- 2 pints cherry or grape tomatoes halved
- 1 cup crumbled feta cheese
- Zest and juice of 1 lemon
- Freshly ground black pepper to taste
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 saute until they start to soften 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 and the lemon zest an juice and 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 (throw on a handful of chopped parsley if you have it handy). Serve hot or warm.
Nutrition
Calories: 205kcal | Carbohydrates: 15g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 1160mg | Potassium: 661mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1061IU | Vitamin C: 50mg | Calcium: 199mg | Iron: 3mg