Penne Pasta with Zuchinni, Tomato and Feta

By dorchuk

Ingredients

• Kosher salt to taste 4 large tomatoes, seeded and diced
• 1 pound whole grain penne, or other short chunky pasta 3/4 cup crumbled feta cheese
• 2 tablespoons olive oil Zest of 1 lemon
• 1 large red onion, diced Freshly ground black pepper to taste
• 2 medium zucchini, sliced

Preparation

Step 1

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 2 minutes until they start to soften. Add the zucchini and sauté until it starts to become tender, about 3 minutes. Add the tomatoes and saute until they start to release their juices, about 3 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 the feta and the lemon zest and toss well. Season with salt and pepper to taste, and add additional cooking water if the pasta needs additional moisture. Serve hot or warm.