The fine strands of angel hair pasta – cook very quickly-starting it after only one minute to avoid overcooking.
¼ cup olive oil
3 medium-size zucchini, cut into two 1/2 inch strips
1 clove garlic, finely chopped
2 cups reduced sodium chicken broth
12 ounces Capelli d’Angelo (angel hair pasta)
2 and went to feta cheese crumbled (1/2 cup)
1 large tomato, halved, seeded and diced
Salt and ground black pepper to taste
Manage Your Diet Anywhere
In a stockpot, bring 4 quarts of water to boil. Meanwhile, and a large skillet, heat oil over moderate high heat. Add and sauté until it is lightly browned, about 10 minutes. Stir in green onions and garlic and sauté one more minute.
Add chicken broth to the zucchini and bring the mixture to a boil. May move the skillet from the heat, keeping it warm.
Cook pasta in the boiling water according to package directions or until it is tender but still firm to the bite. Drain the pasta thoroughly and transfer it to a serving bowl.
Gently toss this zucchini mixture into the pasta. Add crumbled feta cheese and diced tomato; mix well. Season the pasta with salt and Pepper.
Cuisine Writer
