12 ounces uncooked angel hair pasta
3/4 cup extra-virgin olive oil
2 garlic cloves, minced
Juice and zest of 1 lemon
1 zucchini, thinly sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 ounces feta cheese, crumbled
1 bunch chopped fresh Italian parsley leaves
¼ teaspoon red pepper flakes
Cook the pasta according to package instructions and set aside in a large bowl.
In a medium sauce pan, heat the olive oil over medium heat. Add the garlic and lemon juice and let cook for about 3 minutes, being careful not to burn the garlic. Add the zucchini, salt and pepper and cook for 2 minutes or until the zucchini is soft.
Pour the zucchini mixture over the pasta. Add the cheese, parsley and lemon zest, lightly tossing the pasta until well combined. Taste for seasoning and add additional salt and pepper as needed.
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