Lemon-Pignoli Zucchini Pasta

[MamaMandee]

Lemon-Pignoli Zucchini Pasta from the Betty Crocker site! 

You Need:

3

cups uncooked orecchiette (tiny disk) pasta

2

small zucchini, thinly sliced

1

pint cherry tomatoes, cut in half

Grated peel and juice of 2 lemons

1/4

cup olive oil

Salt and pepper to taste

1 1/2

cups crumbled feta cheese (6 oz)

1/2

cup chopped fresh basil leaves

1/2

cup pine nuts

To Make:

• 1Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• 2Meanwhile, in large bowl, gently toss zucchini, tomatoes, lemon peel and juice, oil, salt and pepper.
• 3Add pasta to zucchini mixture; toss until well mixed. Add feta cheese and basil; toss again. Sprinkle with pine nuts. Serve immediately or refrigerate tightly covered up to 24 hours.

Tips:

Add more Mediterranean flair by tossing in some sliced kalamata olives and a can of Progresso® cannellini beans, drained.

Basil sprigs and lemon slices make a pretty garnish for this pasta salad.

Toast the pine nuts to bring out their flavor. Sprinkle nuts in ungreased heavy skillet. Cook over medium heat about 5 minutes, stirring frequently, until nuts begin to brown, then stirring constantly until golden brown.

Serves:

6

Times:

PREP TIME30 Min

Total TIME 30 Min

[snuggiewoogie]

 I have never seen this shape of Pasta before! lol..

[amyjane22]

Mmmm, looks perfect for summertime :)

[VanBurren]

 That looks refreshing.