Ingredients:

  • 12 oz (340 g) of pasta (e.g., penne or fusilli)
  • 2 tablespoons (30 ml) of olive oil, divided
  • Salt, for seasoning water
  • 2 medium courgettes (zucchini), thinly sliced
  • 1 small red onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon (5 g) of dried oregano
  • Freshly ground black pepper, to taste
  • 4 oz (115 g) of feta cheese, crumbled
  • Fresh parsley, chopped (optional, for garnish)
  • Zest of 1 lemon (optional, for added brightness)

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta in a colander.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onion and sauté until translucent, about 3-4 minutes.
  3. Stir in minced garlic and oregano, cooking for an additional minute until fragrant. Add courgette slices and season with salt and pepper. Sauté until just tender, about 5-6 minutes.
  4. Add drained pasta to the skillet with the sautéed vegetables. Drizzle with the remaining olive oil and toss gently to combine. If the mixture seems dry, add reserved pasta water, a little at a time, until desired consistency is reached.
  5. Remove from heat and fold in crumbled feta and lemon zest (if using). Adjust seasoning as needed. Serve warm, garnished with parsley and additional feta if desired.