Summer Zucchini Pasta

Last night I whipped up this super easy and not to mention quick recipe of Summer Zucchini Pasta from The Splendid Table's How to Eat Supper.  I even got to use a few of my CSA goodies - cherry tomatoes, basil, and zucchini.  Seriously this took me ten minutes total, and I love the pops of tomato, the freshness of basil, and the heat from the red pepper flakes.  The best part is that is great warm, room temperature, or cold.

Summer Zucchini Pasta from The Splendid Table's How to Eat Supper, serves 4 as a main dish:

-5 quarts salted water in a a 6-quart pot
-1 pound small zucchini (about 4 or 5)
-1 pound penne pasta
-4 tablespoons extra-virgin olive oil
-1/4 teaspoon red pepper flakes, and more to taste
-4 large garlic cloves, coarsely chopped
-2 cups grape tomatoes, halved; or 2 cups other fresh tomatoes, coarsely chopped
-1 to 1 1/2 cups (6 ounces) feta cheese, crumbled
-1/3 tight-packed cup fresh basil leaves, coarsely chopped

To begin, bring the salted water to a boil.  Meanwhile, cut squash in to the size of the penne, and chop the tomatoes, garlic, and basil.

Cook pasta for about 3 minutes, then add the zucchini.  Boil until the penne is tender but has a little bite.  Reserve one cup pasta water and then drain the pasta and zucchni in a colander.

Film the bottom of the pot with olive oil, and then add the pasta and zucchini back into the pot over low heat.  Add the garlic and pepper flakes, and gently saute until fragrant, about thirty seconds to one minute.

Remove the pot from the heat and add the tomatoes, feta, and basil and as much reserved pasta water as necessary to lightly coat the pasta.  Toss gently, taste for seasoning, and serve.

Enjoy!