For starters, the zucchini is browned in the pan, garlic and crushed red pepper flakes are added for heat, then lemon juice brightens up the mix. The finished pasta is topped with a crumble of savory feta and sliced fresh mint. Cook, relax and enjoy!
What you’ll need:
8 oz orecchiette pasta 1 large zucchini 2 oz pitted kalamata olives 2 cloves garlic 1 lemon ¼ tsp crushed red pepper flakes few sprigs fresh mint 2 oz feta cheese olive oil salt
large pot large skillet colander
- Cook pasta
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 10 minutes. Drain, reserving 1 cup pasta water.
- Prep vegetables
Meanwhile, slice zucchini into ¼ inch rounds. Thinly slice olives. Peel and finely chop garlic. Juice ½ the lemon into a small bowl.
- Cook zucchini
Heat 2 tablespoons oil in a large skillet over medium-high. Add zucchini and season with salt. Cook, stirring, until tender and golden in spots, about 6 minutes.
- Add aromatics
Add garlic, red pepper flakes, and olives. Sauté until fragrant, about 30 seconds.
- Stir in pasta
Add pasta and lemon juice to skillet and toss to coat. Add ½ cup reserved pasta water, a little at a time, until sauce reduces and coats pasta, 1–2 minutes.
Crumble cheese. Remove mint leaves from stems and thinly slice. Serve pasta topped with cheese, mint and a drizzle of oil. Enjoy!