Greek Pasta Salad With Zucchini Fresh Herbs Recipes

GREEK PASTA SALAD WITH ZUCCHINI + FRESH HERBS

Steps:

• Cook pasta according to package instructions.
• While the pasta is cooking, heat olive oil in a large sauté pan over low heat. Add garlic, oregano, thyme, salt and ground pepper + red pepper flakes. Stir to blend and let sit on a low flame while the pasta cooks.
• With 5 minutes left on the pasta, add zucchini to the sauté pan with the herbs + turn up heat to medium. Toss in pan to coat zucchini with oregano and sauté for a few minutes until just starting to cook - we want the zucchini to stay a little firm. (this is also a great way just to serve zucchini on it's own)
• Turn down heat to medium-low. Add tomatoes,a dash of salt and pepper and heat though for 1 minute.
• Drain pasta and add to sauté pan. Add artichokes, olives and juice of 1/2 of a large lemon. Sauté for 2 minutes until everything is incorporated and warmed. Season with salt and pepper to taste.
• Top with feta, lemon zest, a drizzle of olive oil + serve.

LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS

Steps:

• Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
• Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
• Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
• Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

SPRING GREEK PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.