This is light, elegant and very quick. You can get the preparation done and sauté the zucchini while the pasta is cooking and then just mix it all together.
Heat the olive oil in a large non-stick frying pan and add the zucchini and garlic. Sauté over quite high heat until the zucchini are cooked through and golden in places. If the garlic starts to burn, sit it on top of the zucchini. Season very lightly with salt and remove from the heat. Toss in the mint, crushing it between your fingers, and add the feta and lemon juice to the pan.
Meanwhile, cook the pasta in boiling salted water, following the packet instructions. Drain the pasta, not too thoroughly, and save
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