Springtime Zucchini & Feta Pasta


The snow is melting! Finally.

The sudden increase in sunshine and lack of winter boots has me craving fresh, easy meals like this pretty pasta dish I made recently. It’s packed full of healthy vegetables and savory feta cheese and is really simple to throw together. I ate it warm for supper and then cold as a pasta salad for lunch the next day.

Also worth noting: since you get so many veggies with this one that leaves plenty of room for ice cream for dessert, don’t you think?

Springtime Zucchini & Feta Pasta

Serves 2


  • 1 ½ cups dry bowtie pasta
  • 1 tsp. olive oil
  • 2 small zucchini, sliced into half moons
  • ½ small red onion, sliced
  • ½ red bell pepper, diced
  • 2 cloves minced garlic
  • ½ cup crumbled feta cheese
  • Dash crushed red pepper
  • Salt and cracked black pepper to taste


Put a pot of water on to boil. Once boiling, add pasta.

While the pasta cooks, heat oil in a frying pan over medium heat. Add zucchini, red onion and red pepper and sauté for several minutes until the vegetables caramelize. Add in the garlic and cook for another minute or two until fragrant. Turn off heat. Drain your cooked pasta and add to the vegetables. Stir in the feta and crushed red pepper, then taste and add salt and cracked black pepper as desired. Serve.


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