LEMON-PIGNOLI ZUCCHINI PASTA

Lemon-Pignoli Zucchini Pasta image

Transform curly orecchiette, vegetables and herbs into a fresh and flavorful pasta entrée.

Provided by By Brooke Lark

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

3 cups uncooked orecchiette (tiny disk) pasta
2 small zucchini, thinly sliced
1 pint cherry tomatoes, cut in half
Grated peel and juice of 2 lemons
1/4 cup olive oil
Salt and pepper to taste
1 1/2 cups crumbled feta cheese (6 oz)
1/2 cup chopped fresh basil leaves
1/2 cup pine nuts

Steps:

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.

Nutrition Facts : Calories 540, Carbohydrate 63 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 6 g, TransFat 0 g