And so it begins…zucchini time!

It is always so disarming, first a few cute little zucchini; a few weeks later and we will be innundated and no amount of zucchini bread baking will be able to keep up.  But the season here is usually short lived, our plants are prone to a disease and as fast as it starts, zucchini season will end.  So, I make the most of it while it it here.

We are starting the season with a quick dinner – zucchini pasta with spring onions, feta, grape tomatoes, fresh basil and garlic.  Hard to go wrong with that mix.   It is quick to make, start to finish it was about 20 minutes.

Zucchini Pasta

1 pound pasta, I used fettucini, but you can use whatever you want

2 Tbsp extra-virgin olive oil

1/4 tsp crushed red pepper flakes

1 pound zucchini, thinly sliced (from the garden)

2 spring onions, sliced (from Filaskys Produce)

4 garlic cloves, minced

2 cups grape tomatoes, quartered (not quite yet from the garden)

1 cup feta, crumbled

1/2 cup chopped fresh basil leaves (from the garden)

Salt and Pepper

Cook the pasta in a large pot of salted water.

While the water for the pasta is heating, prep the vegetables.  While the pasta cooks, heat the olive oil in a large skillet over medium heat.  Add the crushed pepper, zucchini and spring onions.  Cook for about 4 minutes, add the garlic and cook another 3-4 minutes til the zucchini is tender.  Remove from heat.

Drain the pasta and add to the zucchini skillet. Mix through til the pasta is well coated.  Toss in the feta, tomatoes and basil.  taste and adjust seasoning if necessary.

Serve and enjoy!

Serves 4-5.