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Farfalle with greens, cherry tomatoes and feta


  • 1 pound package (500 g farfalle or favourite pasta )
  • 1/4 cup extra virgin olive oil (50 ml)
  • 2 large cloves garlic, chopped
  • 8 cherry tomatoes, cut in half
  • 2 zucchini, diced ( or whatever green you have)
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese (50 ml) , or to taste
  • Freshly chopped parsley or basil


1. In a large pot bring, salted water to a rapid boil and cook pasta till al dente.

2. Meanwhile, in a large skillet, heat olive oil and add garlic, tomatoes and zucchini . Toss over medium high heat until zucchini is soft and tomatoes just burst.  Season with freshly cracked pepper.  

3. When pasta is just al dente, scoop it with a slotted spoon into zucchini and tomato mixture , adding some of the pasta water.  Sprinkle with crumbled feta and toss for a minute over medium heat.

4. Remove from heat and add fresh herbs and serve immediately.


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