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Lemon-Pignoli Zucchini Pasta
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Prep Time:
30 minutes
Total Time:
30 minutes
Create a vibrant pasta dish with orecchiette, fresh veggies, and herbs.
Ingredients:
  • 3 cups uncooked orecchiette (tiny disk) pasta
  • 2 small zucchini, thinly sliced
  • 1 pint cherry tomatoes, cut in half
  • Grated peel and juice of 2 lemons
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 1/2 cups crumbled feta cheese (6 oz)
  • 1/2 cup chopped fresh basil leaves
  • 1/2 cup pine nuts
Instructions:
  • Prepare the pasta according to package instructions. Once cooked, rinse the pasta with cold water to cool and drain it well.
  • In a large bowl, delicately mix zucchini, tomatoes, lemon zest, lemon juice, olive oil, salt, and pepper.
  • Combine the pasta with the zucchini mixture and toss until fully incorporated. Mix in the feta cheese and basil, then toss once more. Top with pine nuts. Enjoy right away or store covered in the refrigerator for up to 24 hours.

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