ARF/5-a-day roundup this week.
2 Tbsp EVOO
1/2 lb. whole wheat pasta (I used rotini)
2 zucchini, ends cut off and halved lengthwise
1 clove garlic, minced
2 seeded, chopped fresh tomatoes
2 Tbsp fresh chopped basil
1/4 c crumbled feta
salt & pepper
Cook the pasta according to package directions, being sure to salt the water well.
In a large saute pan, heat the olive oil over high heat. When the oil is hot, add the zucchini, cut side down, and cook for a minute or two, until the cut side is nicely browned. Remove zucchini from pan and shut off the heat. Slice the zucchini halves into 1" half-rounds and return them to the hot pan (remember, the heat should be off!). Add the garlic and salt & pepper to taste, and toss everything around, then set aside. When the pasta is finished cooking, drain it and add it to the pan with the zucchini and garlic, then throw in the tomatoes, basil and feta. Toss everything together and let the feta melt slightly. Top with freshly ground pepper, and serve immediately.