The wheels with sun-dried tomatoes, zucchini, and feta are a colorful summer first course that can be enjoyed warm or cold. It’s perfect for preparing well in advance, fresh and genuine. To make it, I used a truly appetizing type of pasta, then I seasoned it with grilled zucchini, sun-dried tomatoes, feta, and a generous drizzle of Extra Virgin Olive Oil Toscano IGP. An oil with an authentic taste, excellent when used raw, represents the ideal dressing for Mediterranean Diet dishes, enhancing its aromas and flavors in this truly easy and quick first course!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- 10 oz pasta
- 6 sun-dried tomatoes in oil
- 3 oz feta
- 1 zucchini
- to taste extra virgin olive oil (Toscano IGP)
- to taste salt
- to taste oregano
Steps
First, trim the ends of the zucchinis, then cut them into slices, season with a pinch of salt, and cook for 5 minutes.
Let them cool and then cut them into cubes, then slice the sun-dried tomatoes.
Place the zucchinis and sun-dried tomatoes in a bowl along with the crumbled feta. Meanwhile, cook the pasta, then drain it well and add it to the dressing.
Final touch: season with a sprinkle of oregano and a nice drizzle of Extra Virgin Olive Oil Toscano IGP. Serve and enjoy your meal!
Storage and Tips
The WHEELS WITH SUN-DRIED TOMATOES ZUCCHINI AND FETA can be stored in the refrigerator until the next day. If you don’t like zucchini, you can replace them with grilled eggplants or peppers.
The WHEELS WITH SUN-DRIED TOMATOES ZUCCHINI AND FETA can be stored in the refrigerator until the next day. If you don’t like zucchini, you can replace them with grilled eggplants or peppers.
