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Ziti with Zucchini and Feta

Ziti with Zucchini and Feta

Rebecca Haley-Park
Bright and zippy yet still hearty, this pasta dish makes use of your garden's bounty.
Servings 4


  • 3 tablespoons olive oil
  • 2 cloves garlic sliced
  • ½ pound zucchini or summer squash or a mix, thinly sliced
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 12 ounces ziti
  • 8 ounces feta cheese crumbled
  • Pinch red pepper flakes


  • ►Warm olive oil in a large skillet over medium heat. Add garlic and sauté 1 minute. Add zucchini and/or summer squash with a pinch of salt and pepper and cook until softened and slightly crisped, about 8 to 10 minutes.
  • ►Meanwhile, cook ziti according to package directions. Reserve 1 cup pasta water.
  • ►Add cooked ziti to skillet and stir to combine. Add a generous splash of pasta water along with
  • the feta and red pepper flakes. Taste and season with additional pepper flakes as necessary.
Photographed by Emily Kan; Styled by Monica Mariano

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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