Circle B Kitchen
2-3 medium zucchini, diced
1 pound dried pasta (I used spaghetti)
1/4 cup olive oil, plus more if needed
1/2 cup freshly grated Parmesan cheese
Grated zest and juice of 1 lemon
1/2 cup roughly chopped fresh basil (plus a little more for serving)a l
1 cup crumbled feta cheese (plus more for garnish)
1/3 cup toasted pine nuts for serving
Freshly ground pepper to taste
Bring a large pot of salted water to a boil and then cook the pasta according to package directions, but about 2 minutes less, until al dente. 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 diced zucchini and 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 and add the olive oil, 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. Sprinkle with toasted pine nuts and serve immediately. Pass extra parmesan cheese at the table, if you'd like.