Spring Pasta with Peppers and Feta

I came across this frilly pretty looking pasta the other day and it inspired me to do a recipe that I haven’t done in years. It was actually the first dinner I cooked for Ken. I didn’t know he didn’t like feta but he was also not a very adventurous diner at that time. He has grown to love it along with a million other culinary delicacies!! This is a perfect spring pasta filled with loads of veggies and flavour!! We try to do a vegetarian meal once a week. The pasta I used is called Mafaldine. If you can ‘t locate it a fettucini works great too but look throughout your grocery stores at the many things they have to offer, you may be surprised at what you really find. A pasta tip to share with you is always boil your pasta in a LARGE pot of salted water. Do not rinse it but put it into your sauce and mix it in. The sauce will then cling to your pasta and not slide off. You will love this pasta dish. Super easy and delicious.

1 of each red, yellow and orange pepper, thinly sliced
1 red onion, thinly sliced
1 zucchini, cut in small chunks
2 cloves garlic, minced
2 Tbsp. olive oil, extra virgin, good quality
1 tsp. dried oregano
1 tsp. dried basil
salt and pepper to taste
1/2 cup light feta cheese, crumbled
375 gm. malfadine pasta or what you prefer

Heat a large pot of salted water over high heat and when boiling add your pasta and cook until al dente. Meanwhile in a large saute pan saute the peppers, red onion, garlic and zucchini in the olive oil and add oregano and basil. Add salt and pepper to taste, remember that the feta is salty! Add the pasta, but do not drain the water off. Toss in the saute pan with 2-3 ladles of the pasta water to make a sauce. Serve in a pasta bowl topped with the crumbled feta. WOW!!

This has been posted on Michelle’s Tasty Creations and Crafty Ideas Creative Thursday Link Party

This has been posted on Sunflower Supper Club’s Weekend Potluck

This has bee posted on The Country Cook’s Weekend Potluck