Pasta with Zucchini, Cherry Tomatoes, Pistachios, and Feta
Pasta with zucchini, cherry tomatoes, pistachios, and feta cheese is a simple pasta dish with Sicilian roots that is full of bright, fresh flavors - perfect for summer eating.
Yield: 4 servings
Ingredients
1 lb zucchini, cut into ¼-inch thick rounds
olive oil
2 garlic cloves, thinly sliced
1 lb campari or other small tomatoes, quartered
1 tsp dried oregano
pinch of red pepper flakes
salt and black pepper, to taste
1 lb rigatoni
¼ cup feta cheese
⅓ cup shelled pistachios, toasted and roughly chopped
Instructions
Heat a drizzle of olive oil in a large skillet over medium heat. Add the garlic and saute until lightly golden, about 1 minute. Add the zucchini and saute until soft, about 7-10 minutes. Add in the tomatoes, oregano, red pepper flakes, salt and black pepper. Cook for 10 minutes, stirring occasionally or until the tomatoes have started to break down.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain, reserving ½ cup cooking water.
Add the pasta to the pan with the zucchini and tomatoes. Stir together, adding some pasta water as needed to make a sauce. Season to taste with more salt, pepper, and red pepper flakes.
Divide among serving bowls and top with the feta cheese and pistachios.