1 pound corkscrew pasta (you can use another firm shaped pasta, such as penne or elbows)
2 tablespoons olive oil
1 large red onion (cut into thin half rings)
2 large zucchini (cut into thin matchstick strips)
1 jar of roasted red peppers (chopped)
1/2 cup of sliced black olives
1 teaspoon of Italian seasoning blend (or, to taste)
sea salt and black pepper (to taste)
6 ounces of finely crumbled Feta cheese
Cook the pasta in a large pot of salted water to al dente’ according to package directions.
While pasta is cooking, heat the olive oil in a skillet over medium heat. Add in the onions, zucchini and roasted red peppers and stir frequently while cooking until vegetables are tender, about 5-7 minutes.
Once the pasta is done, drain and RESERVE 1/2 cup of the cooking liquid. Return the drained pasta along with the 1/2 cup of reserved cooking liquid back into the pot, and add in the sauteed vegetable mixture. Season with the Italian seasoning blend and sea salt and black pepper to taste, add in the finely crumbled Feta cheese, and toss to evenly coat and blend all ingredients. Makes 4-6 servings.