Circle B Kitchen

Serves 4-6

3 medium/large zucchini

1 pound dried pasta (I used spaghetti)

1/4 cup olive oil, plus more if needed

1/4 teaspoon red pepper flakes (optional)

1/2 cup freshly grated Parmesan cheese, plus more for serving

Grated zest and juice of 1 lemon

1/2 cup roughly chopped fresh basil (plus a little more for serving)

1 cup crumbled feta cheese (plus more for garnish)

Freshly ground pepper to taste

Slice the zucchini in half lengthwise and then into half-moon slices. Set aside.

Bring a large pot of salted water to a boil and then cook the pasta 2 minutes less than the package directions. Before draining, remove 1 cup of the cooking water. Drain the pasta.

While the pasta cooks, heat the olive oil in a large saute pan. Add the zucchini, the red pepper flakes, 1/2 teaspoon kosher salt and some fresh cracked black pepper (to taste). Saute for 5 minutes or until just barely tender.

Add the drained pasta to the pot, Parmesan, lemon zest and juice, basil, the feta cheese. Stir in about half of the cooking water. Toss to combine, then taste for salt and pepper and toss again. Add a little more of the pasta cooking water if it needs a bit more sauce.

Turn the pasta into a serving bowl and top with some more crumbled feta cheese, and chopped basil. Serve immediately. Pass extra parmesan cheese at the table, if you'd like. Which we do! :)