Monday, July 25, 2011

Mediterranean Pasta with Zucchini and Feta

Cooking in my kitchen can be a challange. Zero counter space and the island has the coffee maker, mixer and spice rack sitting on it. Across from the island is the stove and then...that's about it.


Gypsy Slow Down


This is also me in the kitchen last year when I chose to have heavy dark bangs, that I cut myself. (Click here to see the resemblance).



Gypsy Slow Down

Anyway, I have learned my way around (the kitchen- thankfully the bangs are grown out), and I do love the little brick house, but this is why I had such a lovely time checking on my parent's house while they were away and cooking in their, to me, huge kitchen. I didn't have to use the top of the fridge as counter space and clean up involved...sticking the dishes in the dishwasher. What? I brought over some pasta and some vegetables from our garden and then looted my parent's garden and ended up with a very fresh pasta dish with zucchini, squash, tomatoes, banana peppers and leeks.


Gypsy Slow Down


I thought I needed to wait until my leeks grew larger, like the ones in the grocery store, but actually the bigger the leek, the tougher the leek. 

This is the Mediterranean pasta and it was easy and delicious with it's fresh and tangy flavors.



Gypsy Slow Down


Gypsy Slow Down


Saute chopped zucchini, squash, banana peppers, leeks and an onion in olive oil until golden. Add garlic and tomatoes and saute for three minutes more. Cook whole wheat penne pasta and drain. Toss with the juice from a whole lemon. Add the vegetables and black olives and feta cheese to taste.



Related Posts Plugin for WordPress, Blogger...