3 tbsp olive oil
2 small zucchini (courgettes), finely sliced
2 garlic cloves, peeled and squashed a bit
1/2 tsp dried mint
100g feta cheese, cut into small blocks
250g angel hair pasta
olive oil, to serve
grated Parmesan cheese, to serve
Heat the olive oil in a large non-stick frying pan and add the zucchini and garlic. Saute over quite high heat until the zucchini are cooked through and golden in places. If the garlic starts to burn, sit it on top of the zucchini. Season very lightly with salt and remove from the heat. Toss in the mint, crushing it between your fingers, and add the feta and lemon juice to the pan.
Meanwhile, cook the pasta in boiling salted water,following the packet instructions. Drain the pasta, not too thoroughly, and save a little cooking water. Toss the pasta directly into the zucchini pan, if it fits. If not, return it to its own pan and add the zucchini sauce. Add a tablespoon or two of olive oil and toss quickly and thoroughly to mix it all through (add a little cooking water if it seems at all dry). Serve immediately, with Parmesan and an extra drizzle of olive oil, if you like.
I can't believe how fast this is, the pasta is so small that it seems to cook in an instant.
This will become a regular I think...
*Taken from: Apples for Jam by Tessa Kiros