Lemon Pasta with Zucchini and Feta
July 29, 2010 | Print | E-mail | Filed under lemon, pasta, zucchini
A couple nights ago when hubby wasn’t going to be home for dinner, I decided to take the opportunity to satisfy my craving for a “girly” dish. I had just returned from picking up our CSA and had an armload of fresh vegetables and herbs, so I wanted to incorporate as many of them as I could. This dish turned out even better than I was expecting! The burst of flavor in the first bite of the zucchini sautéed in the lemon sauce was enough to get me totally hooked. Plus, you can always “man it up” with some grilled chicken or bacon. It’s simple, fresh, and a perfect summertime meal!
- 16 ounce box farfalle pasta
- 1 zucchini
- 1 Tbsp butter
- 1 Tbsp olive oil
- 4 cloves garlic
- 2 lemons, juiced
- 1/2 cup feta cheese
- Fresh parsely
Chop up the garlic cloves into small chunks, and slice the zucchini. Quarter the zucchini slices.
Cook the pasta according to package directions. I love the tricolor farfalle!
In a medium sauce pan, melt the butter and olive oil over low heat. Add in the minced garlic and lemon juice, and then sauté for 1-2 minutes or until the garlic is tender.
Add in the zucchini and cook 3-4 minutes longer until the zucchini begins to brown and has soaked in the lemon flavor.
Toss the lemon-zucchini mixture with the cooked pasta, and then sprinkle the feta cheese over the top. Garnish with the parsely.
July 29th, 2010 at 9:14 am
I really like your new look Tracy! And I once tried pasta with lemon…it did taste like summer!
July 29th, 2010 at 10:19 am
I love girly food that you can easily ‘man up’ with some meat! Thanks for sharing-I have a boatload of zucchini in my garden
July 29th, 2010 at 10:28 am
oh my goodness, this looks delightful! my [mostly] vegetarian BFF will be visiting for a weekend in Sept and i may just have to make this for her! it helps that she’s a total feta-freak like i am.
July 29th, 2010 at 10:58 am
I like the new style of your site, the picture of this pasta really drew me in – JUST LOVELY
July 29th, 2010 at 2:06 pm
Girly or not, this looks like the perfect summer pasta dish to me.
July 29th, 2010 at 3:56 pm
Very pretty. I love feta!
July 30th, 2010 at 9:11 am
Great summer pasta dish!
July 30th, 2010 at 11:06 am
I LOVE the looks of this beautiful summer salad!!
July 30th, 2010 at 7:05 pm
I know I would love this. Simply delicious flavors. Thanks for sharing another great recipe:)
July 31st, 2010 at 10:48 am
This post makes me a bit sad that I live in Miami and our veggie growing season is opposite nearly everywhere else. I’ve got zucchini planted in my above-ground garden box, and the vines are great, but it’s too hot for the flowers to set into fruit.
I’ll save this RX for next fall! Thanks for the great post…love the “in progress” photos!
July 31st, 2010 at 8:50 pm
What a wonderful summer salad with pasta and feta!
August 1st, 2010 at 6:29 pm
Thanks for the great recipe! Very unusual and not difficult at all to make. It definitely tastes like summer. =)
August 1st, 2010 at 9:35 pm
This pasta salad looks so fresh and delicious! Love lemon and zucchini!
August 2nd, 2010 at 5:43 pm
My mouth is watering! YUM! Perfect pasta dish for summer!
August 3rd, 2010 at 9:34 am
What a pretty, simple dish. This is the kind of meal that highlights summer produce so beautifully.
August 3rd, 2010 at 7:08 pm
This looks like a lovely dish! I love the flavor combination of the zucchini, lemon, and feta!
February 27th, 2011 at 12:21 am
This looks great so I tried to make it tonight. The ingredients says two lemons but the picture only has two halves. I used two lemons and it seemed like way too much juice. Could you let me know about how much it should be. Mine looked to be 1/2 to 3/4 of a cup and it was very very lemony (and I really like lemon so that’s saying alot).
I ended up putting half a bag of corn and half a bag of broccoli in to balance out the lemon. That seemed to work some.
February 27th, 2011 at 6:30 pm
Julie – I used the juice of two lemons even though there is only one pictured. You can expect some of the lemon juice to cook down when you sauté the garlic and zucchini. If you don’t want a very strong lemon flavor, simply use one lemon instead of two.