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
Ingredients
- Kosher salt (to taste)
- 1 pound penne (or cavatappi, or other short chunky pasta)
- ¼ cup olive oil
- 1 large onion (any color, diced)
- 3 medium zucchini halved and sliced (or use 10 baby zucchini sliced)
- 3 pints cherry or grape tomatoes (halved)
- 1 cup crumbled or diced feta cheese (divided)
- Zest and juice of 1 lemon
- Freshly ground black pepper (to taste)
- 2 tablespoons 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.
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