pasta + zucchini + feta + sun-dried tomatoes
Recipe type: pasta
  • ½ cup boiling water (if using non-oil packed sun-dried tomatoes; otherwise, skip the water if using the oil-packed tomatoes)
  • 14 sun-dried tomato halves, julienned, oil packed or not (see note above)
  • 4 teaspoons olive oil, for sauteing
  • 3 small zucchini, diced in 1 centimeter dice
  • 3 garlic cloves, minced
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed very dry
  • 2 medium tomatoes, chopped
  • 2 tablespoons minced fresh basil (or 2 teaspoons dried)
  • 4 ounce package Feta cheese, crumbled (I usually use the plain flavor, but the basil and tomato flavor is also fantastic in this dish)
  • ¼ cup pine nuts, toasted (Don't skip these!)
  • ¼ teaspoon freshly ground black pepper
  • 5-6 cups hot cooked (about 10 ounces dry) Gemelli (or other small pasta; I used whole-wheat shells in the photo)
  1. In a small bowl, pour boiling water over sun-dried tomatoes (if using non-oil packed tomatoes). Set aside until softened, about 20 minutes.
  2. In large saucepan, heat oil. Add zucchini and cook stirring constantly, until it softens, about 5 minutes. Add garlic, stirring, until lightly browned, 1 minute.
  3. Add spinach, chopped tomatoes, basil, pepper, and sun-dried tomatoes. Simmer, uncovered, stirring as needed, until vegetables are thoroughly heated.
  4. Place pasta in bowl and toss with vegetable mixture, feta, and pine nuts. Serve warm or cold. Leftovers make a great cold pasta salad.
Recipe by story of a kitchen at