Pasta courgette, feta and mint

"This is a perfect lunch box special, and it doesn't even need a microwave! A nice alternative to a dry sandwich, a coke and a packet of crisps!" 

 

Ingredients

• 1 or 2 courgettes (depending on how big they are)
• 200g of feta cheese
• 1 or 2 garlic cloves
• a few leaves of fresh mint
• 500g short pasta (i.e. Penne or Fusilli)
• olive oil for cooking
• extra virgin olive oil for serving
• rock/coarse salt (for the water)
• salt and pepper

Tools

• 26/28cm saucepan with lid
• 5 litres pot
• good kitchen knife and chopping board
• colander
• wooden spoon

Preparation

• Fill 3/4 of the pot with water and put on medium/high heat  
• Wash the courgettes and chop them in small cubes
• Peel the garlic
• Put enough olive oil in the pan to create an even, thin layer
• Cut the feta in cubes
• Cut the mint leaves in small strips

Cooking

• Put the pan with oil and garlic on medium/high heat
• When the garlic has browned a little add the courgettes
• Cover with the lid so they steam-cook a little, but also stir regularly to prevent it from sticking
• Add salt and pepper to taste
• When the courgettes are cooked, add in the mint and turn off the heat
• When the water boils add 3/5 teaspoons of coarse salt and throw in the pasta
• Check the pasta and drain it when it's still "al dente" 
• Hold the colander with the pasta under fresh water until it cooled down
• Add the pasta to the sauce in the pan and mix well
• Add the feta and mix well

Serving

• Add some fresh extra virgin olive oil and ground pepper on each plate

Tips

This pasta is a variation or another recipe: pasta with aubergine, feta and thyme. In fact, if you replace the words courgette and mint in the text above you will get another very nice recipe. Two for the price of one! Before you take your lunch box in the morning, add a little fresh extra virgin olive oil and ground pepper and later on, before eating it, just shake it up well: it will be as if you had just made it!