Saturday, July 2, 2016


Since summer began I've been obsessing over squash and zucchini from the farmer's market.  Normally when I buy yellow squash at the grocery store, it is pale yellow and just okay.  But the bright, bold yellow zucchini from the Saturday market is so much better!  Look how beautiful it is:

So my go-to side dish these days has been roasting these beauties with red onion, olive oil, oregano, salt and pepper.  Then I mix it in a bowl with some crumbled feta and red wine vinegar.  The veggies are still warm enough to give the feta a perfect melty/solid balance.

So today I was about to make the veggies but realized I wanted them to be more substantial, more like a meal.  Enter my best friend: pasta!  That and a splash of pasta water and you've got a delicious, saucy dish.  Measurements are rough, since I made this on a whim, but just use your best judgement and you'll be fine.


1/2ish pound any short pasta
1 large green zucchini
1 large yellow zucchini
1 large red onion
olive oil
dried oregano
freshly ground black pepper
red wine vinegar
1 lbish crumbled feta (buy a block and crumble it yourself!  so much better!)
1/4-1/2 cup pasta water

Preheat your oven to 475 for the veggies.  Bring a pot of salted water to a boil for the pasta.
Medium dice the zucchini and thinly slice the onion.  Drizzle a sheet pan with olive oil then toss the veggies on there.  Generously season with oregano, salt and pepper.  Mix with tongs or your hands to thoroughly combine, then drizzle on some more olive oil.  Roast for 7ish minutes, stir, then roast for about 7 more minutes.  You want your veggies to be colorfully cooked but still have a little bite.  Remove from oven and set aside.
While the veggies are in the oven boil your pasta to al dente, or a little bit shy of al dente.  It'll cook more when you simmer all the ingredients together.  Reserve a cup of pasta water (you won't use it all, but better safe than sorry) before you drain the pasta.  Keep the stove on.  Put the pasta back in the pot and drop the veggies on top.  Splash on some red wine vinegar and add the feta.  Splash in some pasta water and give it a good stir while it simmers on low heat.  If it seems too tight, add a little more pasta water.  Simmer and stir for a couple minutes until it gets thicker, saucy and combined.  Taste and add more salt, pepper and oregano as necessary.  I added a couple extra pinches here to bring out the natural flavor.  Serve immediately!