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Tuesday, June 21, 2011

Summer Pasta


  • 8 ounces angel hair pasta
  • 1 tablespoon crushed garlic
  • 1 tablespoon olive oil
  • 2 zucchini, sliced
  • salt and pepper to taste
  • 3 tomatoes, chopped
  • 12 leaves fresh basil
  • 2 t. fresh oregano (or 1/2 t. dried)
  • 4 ounces feta cheese, shredded
  • Shredded mozzarella or parmesan (to sprinkle on top)


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, oregano, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Stir in feta until it melts. Chop basil and add to vegetables right before mixing with pasta.
  3. Combine pasta and vegetables. Serve topped with mozzarella or fresh parmesan if desired.

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