Lemon-Pignoli Zucchini Pasta Recipe
Transform curly orecchiette, vegetables and herbs into a fresh and flavorful pasta entrée.
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Ingredients
- 3 cups uncooked orecchiette (tiny disk) pasta
- 2 small zucchini, thinly sliced
- 1 pint cherry tomatoes, cut in half
- Grated peel and juice of 2 lemons
- 1/4 cup olive oil
- Salt
- pepper
- 1 1/2 cups crumbled feta cheese (6 oz)
- 1/2 cup chopped fresh basil leaves
- 1/2 cup pine nuts
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