Sunday, April 10, 2011


This recipe is adapted from my favorite food blog, The Pioneer Woman. Warm weather seems to be here to stay. I found this delightful recipe for spring and summer on her blog. Great  for lunches! Tomatoes are
coming in at the farmer's markets and zucchini are becoming plentiful. Enjoy!!

12 ounces, Farfelle ( bowtie) Pasta
2 tablespoons Extra Virgin Olive Oil
1 whole lemon ( or more to taste)
Freshly ground black pepper
2 whole zucchini, cut into small wedges, or diced
10 ounces grape tomatoes, halved lengthwise
1/3 cup minced fresh parsely
6 ounces crumbled Feta cheese

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste. ( do not undersalt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze
in a little more lemon/drizzle more olive oil if it needs more moisture.
Cover in plastic for at least a couple of hours. Pasta is best when chilled for a few hours before serving.
Note: Add shrimp or chicken if you need a little protein.

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