Spring Pasta with Pepper and Feta

• 13 ounces, weight Malfadine Pasta, Or Your Peference
• 1 whole Red Pepper, Sliced Thinly
• 1 whole Yellow Pepper, Sliced Thinly
• 1 whole Orange Pepper, Sliced Thinly
• 1 whole Red Onion, Sliced Thinly
• 1 whole Zucchini, Cut Into Small Chunks
• 2 Tablespoons Extra Virgin Olive Oil (good Quality)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• Salt And Pepper, to taste
• 1/2 cups Light Feta, Crumbled

1. Heat a large pot of salted water over high heat and when boiling, add your pasta and cook until al dente.
2. In a large saute pan, saute the peppers, red onion, garlic and zucchini in the olive oil.
3. Add oregano and basil.
4. Add salt and pepper to taste but remember that the feta is salty!
5. Add the pasta but do not drain the water off.
6. Toss in the saute pan with 2-3 ladlefuls of the pasta water to make a sauce.
7. Serve in a pasta bowl topped with the crumbled feta.
8. Wow!

pasta, red pepper, yellow pepper, orange pepper, red onion, zucchini, olive oil, oregano, basil, salt, light feta

Taken from tastykitchen.com/recipes/main-courses/spring-pasta-with-pepper-and-feta/ (may not work)