This recipe it perfect for a casual get together where a lot of people need to be fed quickly. It’s a great summertime meal when the zucchini are plentiful and fresh mint is available. Mint and feta may seem like an odd couple, but they actually compliment each other. The mint offsets the salty earthiness of the feta and the combination is refreshing and interesting.
Proportions given below will feed two very well as a main dish or 4 as a side dish (next to some grilled lamb or chicken!), but feel free to double or triple depending on the size of the crowd. Don’t substitute another pasta for the farfalle, though. It’s unique bowtie shape acts like a teeny plate and ensures every bite has a little vegetable, cheese, and mint.
1/2 pound farfalle pasta, cooked al dente according to package directions
2 small zucchini, cut into a 1/2″ dice
1/4 medium onion, cut into 1/2″ dice
1 Tablespoon olive oil
1 Tablespoon chopped fresh mint
1/4 cup chopped feta
salt and pepper to taste
Heat oil over medium high heat in a large saute pan. When hot, add the zucchini and onion. Press vegetables into a single layer in the pan. Let cook without stirring 2-3 minutes until the vegetables start to brown. Stir and press back into a single layer and let cook undisturbed another 2-3 minutes until vegetables are browned and softened.
Mix hot vegetables with the pasta, tossing to combine. Add the feta, mint, and salt and pepper to taste. Serve immediately warm or at room temperature.