Minggu, 17 Oktober 2010

Mediterranean Pasta

This recipe is so easy, you don't even need to write it down. It is prepared in minutes and combines mediterranean flavor with wonderfully fresh and healthy ingredients

Mediterranean Pasta

For 4 people

1 lb Spagetti
450 g / 16 oz Cherry Tomatoes, cut in half
2 small or medium Zucchinis, cut in 1/2 inch dices
400 g / 14 oz Feta, crumbled or diced
1 bag of Arugula
3 T good Olive Oil, plus extra for drizzle over the dish
Salt, Pepper

Cook the Pasta according to the package instructions in salted water.

In the meantime take out some nice big plates. Scatter a hand full of the Arugula over the plates.

4 Minutes before the Pasta is done, heat the olive oil in a pan and add the Zucchini. Cook them for about 2 - 3 Minutes, you don't want them too soft, they should still be a little crunchy. 

Right before you drain the Pasta, add the halved Tomatoes and let them melt, not longer than a minute. 

Season the vegetables with Salt and Pepper and then add the drained Pasta to the Pan.
Mix everything carefully and put it over the Arugula, then scatter the Feta over the Pasta. Drizzle with some extra Olive Oil and serve.

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