Pasta With Sun-Dried Tomatoes and Zucchini

A quick meal for a weeknight dinner
Ingredients - Serves 6
  • 600 g raw pasta (spaghetti, penne, or any other similar)
  • 400 g sun-dried tomatoes, cut into strips
  • half a head (or 25 g) of garlic, peeled and crushed
  • 300 g zucchini (or courgette), cubed
  • 1 large (or 300 g) onion, sliced
  • feta cheese, crumbled, optional
  • fresh parsley, chopped, optional
  • Salt, to taste
  1. Bring a large pot of water to boil. Season well with salt and cook the pasta according to package instructions or until al-dente. Drain and set aside
  2. For perfectly cooked pasta, always make sure it is cooked and but still has a bite to it
  3. Place the onion, garlic, sundried tomatoes and zucchini in a pan. Cook till the onions are soft
  4. There is no need to add oil as the sundried tomatoes are usually stored in oil
  5. Add the cooked pasta, fresh parsley and feta cheese, salt if needed, and toss until well mixed
  6. Serve warm
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