Lemon Zucchini Pasta

"Fresh and delicious!!"

My life has been insanely busy these past couple of weeks, but I am sure most of you have similar craziness in your life.  Balancing work and family can be tricky.  This dish is great for those nights where you are short on time since it literally takes about 15 minutes to make this recipe.  The best part is that the fresh lemon zest adds a lively zing that wakes up those taste buds and the feta and parmesan add a nice saltiness.  Bottom line is.....this is good!

Lemon Zucchini Pasta

3 to 4 Tbsp. extra virgin olive oil

2 zucchini, sliced thin

2 clove garlic, finely chopped

1 1/2 tsp. fresh sage, finely chopped

1/2 tsp. salt

ground pepper, to taste

zest of 1 lemon

1 pkg. whole grain spaghetti

4 oz. feta cheese, crumbles

2 Tbsp.  parmesan cheese

Cook spaghetti according to package directions.  Once water comes to a boil, add a nice handful of salt.  Cook for about 7 minutes.  Ladle out about 1 cup of the pasta water before draining.  Drain in a colainder and drizzle with a little extra virgin olive oil to keep from sticking.

Add 3 to 4 Tbsp. extra virgin olive oil to a nonstick pan over medium heat.  Add garlic, being careful not to burn, and cook for a couple of minutes.  Add the sliced zucchini and season with salt and pepper.  Cook for about 5 minutes, then add the sage and lemon zest.  Add the cooked pasta, stirring to combine.  If the pasta is too dry then add some of the saved pasta water.  I used about 1/2 cup.

Plate up the pasta and top with feta and parmesan cheese.  Enjoy!!