Summer pasta simple and fresh.
Ingredients
Extra-virgin olive oil
1 large onion, chopped
1-2 large zucchini, sliced into 1/4 inch thick pieces (cut in half lengthwise before slicing)
salt and pepper
2-4 garlic cloves, minced
2 cups of carrots, Bias slicing 1/8 to 1/4 thick (diagonal slicing)
3/4 cup peas
2 teaspoons fresh dill
1 cup of feta cheese
1 lb of casarecce pasta or other dry pasta
optional
1 cup spinach, beets green or kale chopped
PREPARATION
Step 1
Put a pot of water on to boil. In a large pot over medium-high heat, cook the onions in 1/4 cup olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning.
Add garlic and dill season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes.
Step 2
Stir in carrots and peas. Reduce heat to low. And cover with lid for 10-12mins, until carrot are close to done.
Step 3
Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, drizzle olive oil so the pasta doesn't stick together. And set aside.
Step 4
Add zucchini to pot of veggies.
Cover with lid and cook on medium heat for another 5 minutes. Then add feta and optional greens. Stir together and turn heat down to low for a minute or two.
Step 5
Add cooked pasta to pot, stir and combine ingredients. Check seasoning and adjust. Cook for 1 minute more. Spoon pasta into soup plates. Serve immediately.