Friday, June 24, 2011

Summer Zucchini Pasta Salad

A few weeks ago we had a lunch picnic with the product development girls and Amanda brought this yummy pasta salad. She gave us the recipe and I loved it since I could use fresh basil from the garden. I did use a few tomatoes from the garden, but I didn't grow the small grape tomatoes.

5 qt. salted water in a 6-quart pot     
1 lb. small zucchini (about 4 or 5)     
1 lb. penne pasta    
4 Tbsp  extra-virgin olive oil     
 ¼  tsp. red-pepper flakes, plus more to taste     
 4  large garlic cloves, coarsely chopped      
 2 cups grape tomatoes, halved       
 1 to 1½ cup (6 ounces) feta cheese, crumbled     
  ⅓ tight-packed cup fresh basil leaves, coarsely chopped
Juice from ½ a lemon

1. Bring the salted water to a boil.
2. Trim off the ends of the zucchini. Cut into sticks about the size of the penne.
3. Drop the pasta into the boiling water. In the last 3-5 minutes of boiling (check pasta package for timing), drop the zucchini into the pot. Boil, stirring often, until the penne are tender but still have a little bite. Scoop out 1 cup of the pasta water and reserve it. Immediately drain the pasta and zucchini in a colander.
4. Return the pasta pot to the heat, turning it down to low. Film the bottom of the pot with the olive oil. Add the red-pepper flakes and garlic, and gently sauté just until the garlic is fragrant, 30 seconds to 1 minute.
5. Remove the pot from the heat, and add the drained pasta and zucchini, the tomatoes, feta, basil, lemon juice and as much of the reserved pasta water as necessary to lightly coat the pasta. Toss gently, taste for seasoning, serve or put in refrigerator for a few hours before serving. Enjoy!
 The colors are great for summer time pot luck
Pin It


Jennifer B said...


Rachel said...

oh yum! This sounds really good! Im going to have to try it!

Blogging tips