What we did with those cherry tomatoes

Pasta with Zucchini Tomatoes, Olives, and Feta

It's time to dig out those summer veggie recipes. Here's one we dug out after picking the first cherry tomatoes a few days ago...

4 medium zucchini halve lengthwise then cut into ½" slices. Sprinkle with 2 tbsp kosher salt, drain for 30 min, then rinse
1 lb farfalle or other small pasta
5 tbsp olive oil
1 small onion chopped fine
3 cloves garlic minced
1 tsp lemon zest
½ tsp pepper
1 tbsp lemon juice
1 pint cherry tomatoes halved
¼ cup fresh mint leaves chopped fine
2 tsp vinegar
½ cup kalamata olives quartered
4 oz feta cheese crumbled

Cook pasta, drain and set aside in a large serving bowl.
While pasta is cooking:
In a large hot pan, brown rinsed zucchini in 1 tbsp olive oil (if pan is crowded, do it in two batches, you want air spaces between the pieces of zucchini), remove zucchini from the pan and set aside.
Cook onion with 1 tbsp olive oil (3 mins.)
Add garlic and lemon zest. Cook for 1 min and remove from heat.
To the drained pasta add: 2 tbsp olive oil, and everything else except for the feta. Toss, then sprinkle with feta. Serve warm or cold. Make lots -it's great as leftovers!