Simple Mediterranean Olive Oil Pasta

I am all about simple, easy cooking in the summer. My garden is bursting with zucchini, herbs and cherry tomatoes, so I decided to make a quick and simple dinner with some half opened packages of penne from my pantry. It came together so quickly and was absolutely delicious.

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Ingredients...

• 1 lb spaghettini, spaghetti or penne pasta (or whatever half-opened packages of pasta you might have)!
• 1/2 cup Extra Virgin Olive oil
• 4 cloves garlic, crushed
• 1 cup chopped fresh parsley
• 2 cups cherry tomatoes, halved
• 3 zucchini or summer squash, cut in half lengthwise, then cut in half moons
• 3 green onions, chopped
• 1 tsp dried Italian seasoning
• 1/4 cup pitted kalamata olives (or just use ones with the pits and remember they are there when you are eating)
• 1/4 cup crumbled feta or goats cheese
• 10 to 15 basil leaves, torn
• Zest of 1 lemon
• Maldon salt flakes

Method...

1. Bring a large pot of water to a boil. Add pasta and cook according to package directions (7 to 9 minutes) or until al dente. 
2. Meanwhile, in a large skillet or saute pan, heat olive oil over medium-high heat. Once warm, reduce heat to low and add garlic cloves. Cook for 30 seconds until fragrant. Add parsley, tomatoes, zucchini, green onions and Italian seasoning.  Cook over low heat for 5 to 7 minutes or until vegetables have softened and are tender.
3. Drain pasta well then add to the skillet with the vegetables. Toss to coat in warmed olive oil then add olives, feta, basil and lemon zest.  Toss again to mix through.
4. Serve in pasta bowls and garnish with a drizzle of additional olive oil and salt flakes.

Serves 4 to 6

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