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
  1. 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.
  2. 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.
  3. 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.
  4. Divide among serving bowls and top with the feta cheese and pistachios.
Notes
Recipe adapted from The Modern Cook's Year
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/06/pasta-with-zucchini-tomatoes-pistachios-and-feta.html