Ingredients:

  • 12 oz short pasta (fusilli, penne, or rigatoni)
  • 1 tbsp sea salt
  • 3 tbsp extra-virgin olive oil
  • 3 medium courgettes, sliced into half-moons
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp red pepper flakes
  • 6 oz Greek feta, crumbled
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp toasted pine nuts

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta until just al dente, reserving 1 cup of the starchy pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add the courgettes in a single layer and sauté without stirring for 2-3 minutes until golden-brown.
  3. Add the sliced garlic and red pepper flakes to the skillet, tossing for 60 seconds until fragrant.
  4. Reduce heat to medium. Transfer the drained pasta into the skillet and pour in 1/2 cup of reserved pasta water and the lemon juice. Toss vigorously for 2 minutes to emulsify the sauce.
  5. Remove the skillet from the heat. Gently fold in the crumbled feta, lemon zest, and chopped parsley.
  6. Garnish with toasted pine nuts if desired and serve immediately.