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
� 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.
|
|