Zucchini and Feta Pasta

July 15, 2019

My daughter Zoe made this Zucchini and Feta Pasta dinner. It's actually her take on my Mushroom and Feta Pasta. The kids don't like mushrooms, which is very sad indeed! This is the perfect summer pasta dish when zucchini is plentiful in your garden.

Prep: 10 mins
Cook: 15 mins
Yields: 4 Servings

Ingredients

12 ounces pasta

1 tablespoon olive oil

1 onion, thinly sliced

1 zucchini, sliced

2 cloves garlic, minced

1 tablespoon fresh thyme

¼ cup white wine

6 ounces feta cheese, crumbled, divided

salt and pepper

Directions

1Cook pasta and drain reserving ½ cup of the pasta water.

2While pasta cooks heat the oil in a dutch oven over medium-high heat. Caramelize the onions, for about 10 minutes. Take them out of the pan and set aside.

3Cook the zucchini for about 5 minutes, then add garlic and thyme and sauté for 1 minute, then deglaze the pan with white wine and the pasta water. Add half the feta and stir. Put the caramelized onions back in the pan.

4Then combine the pasta with the zucchini mixture and top with the other half of the feta. Add salt and pepper to taste.

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