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.