Pasta with zucchini, sun-dried tomatoes and almond feta

This is more of a summer recipe but I had lots of zucchinis in my fridge and I made a tone of sun-dried tomatoes during the summer, so I thought it was about time to use them. This is a light and refreshing dish that you can eat as soon as it’s made, or you can put it all into a baking pan and reheat it as a baked pasta dish the next day.

IMG_3560_veglite

Ingredients

  • 1 pound/500 grams pasta of your choice (I used gf rigatoni)
  • 1 Tbsp extra-virgin olive oil
  • 4 small zucchinis, cut into thick rounds
  • 3 cloves garlic, thinly sliced
  • 1/3 cup plumped sun-dried tomatoes (moist)
  • 1 Β½ cup almond feta (recipe coming soon)
  • Salt and fresh-ground black pepper, to taste
  • lemon zest (optional)

Β IMG_3563_veglite

Cook the pasta in salted boiling water according to package directions. Drain and set aside. Heat the oil in a large nonstick skillet over medium – high heat. Add the zucchini and cook for 2 minutes each side. Add the garlic and the sun-dried tomatoes and cook for 2 more minutes. Add the cooked pasta and crumble the almond feta and lemon zest on top. Add salt and pepper to taste. Toss to combine and serve.

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