Zucchini and Feta with Penne

"In my search for my use of extra feta I found this recipe in a Cooking Light magazine, December 2002 issue"
 
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Ready In:
17mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Cook the pasta according to the package directions, omitting salt or fat.
  • While the pasta cooks, heat the oil in a large skillet over medium-high heat.
  • Add the oregano, zucchini and crushed garlic; saute 3 minutes.
  • Stir in the broth, rind, juice and pepper.
  • Add the pasta and cheese; toss well.
  • Serve immediately.

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Reviews

  1. Made this as posted, other than omitting the lemon zest, and I used vegetable broth. I had some peppadews stuffed with feta, so I chopped a couple very finely and added them, plus I used beautiful soft feta that I get in a local market. A lovely way to use zucchini, which is not my favourite vegetable. DH and I very much enjoyed this recipe, and it is so easily prepared, (and I can see it would be very versatile), using ingredients always available in my kitchen, that I know I will be making this often, an ideal mid-week supper after a long day at work. Thank you Tish!
     
  2. Love this recipe!! I'm going to pass this one around for sure, since it is quick, easy, and full of flavor. I also love that it is easily interchangeable...I can add shrimp if i have it, or switch out the zucchini for asparagus if that's whats on sale at the store that week. I agree with other reviewer about the lemon being a bit strong, so I just choose either the lemon juice or the zest instead of both.
     
  3. A nice easy meal that all of the kids ate. There was a tad too much lemon for my liking. I used a vegetarian chicken flavoured broth which makes the fat component even lower.
     
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Tweaks

  1. Love this recipe!! I'm going to pass this one around for sure, since it is quick, easy, and full of flavor. I also love that it is easily interchangeable...I can add shrimp if i have it, or switch out the zucchini for asparagus if that's whats on sale at the store that week. I agree with other reviewer about the lemon being a bit strong, so I just choose either the lemon juice or the zest instead of both.
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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