Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Zucchini, Squash, and Fetta Pasta




Source of Recipe


Western Star E-meals Issue 104


List of Ingredients




400g Pasta (preferably penne or spiral)
1 Tbsp Olive Oil
30g Western Star Butter
1 Large Zucchini, diced roughly
5-8 Yellow Squash, quartered if small, but quarter again if large
1 Large Lemon, zested and juiced
Salt
Pepper
½ Cup White Wine
4 Tbsp Freshly chopped Mint
100g Fetta
1 Tbsp Olive Oil


Recipe



Place the pasta in a large pot of boiling water and cook until al dente. Strain, and then set aside.

In a large frying pan, heat the olive oil and butter over medium heat, then add the zucchini and squash and cook for 3-5 minutes until they’ve got some colour.

Add the lemon zest and juice, season with salt and pepper, add the wine, then reduce the heat to low and cook gently for 10-15 minutes or until the vegetables have softened slightly.

Once ready, remove from the heat, add the chopped mint and mix through. Place into a large bowl, with the pasta, then crumble over the fetta cheese and serve at room temperature.