Shari picked up the original at a local Weight Watcher’s meeting. I changed it a little bit. It’s a quick and delicious summer-time dish.
- 1½ cups brown rice penne pasta
- 2 medium zucchini thinly sliced
- 4-8oz feta cheese crumbled
- ½ cup pasta cooking water
- 2 tablespoons olive oil
- 1 tablespoon fresh basil
- salt
- pepper
Cook the pasta per package instructions. Set aside 1/2 cup of the cooking water.
While the pasta is cooking, sauté the zucchini in the olive oil for about 10 minutes. Add the pasta and cooking water and let it cook down. Turn off the heat and mix in the feta cheese and season with salt and pepper to taste. Sprinkle with basil.
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I bet this would be good with a gorgonzola cheese if you wanted more punch in the flavor.
That does sound good. I’ll have to try it.
The original called for goat cheese. I resorted to feta because it’s a bit cheaper.
This sounds delicious, Brian! I am always stumped on ways to incorporate zucchini. I’m gonna try this one!