The first zucchini of the season helps elevate this simple pasta dish. Of course the feta, grilled chicken and fresh rosemary can not hurt.
Bow Tie Pasta with Zucchini and Grilled Chicken
- 1 lb bow tie pasta
- 2 zucchini sliced in half and chopped into 1/4″ pieces
- 1 grilled chicken breast cubed
- 2 tbsp fresh rosemary
- 2 green onions minced
- Olive oil
Cook pasta in boiling salted water to al dente. Drain, reserving 1/2 cup pasta water. Coat pasta in olive oil and one tablespoon rosemary. In a frying pan heat 1 tbsp olive oil and saute zucchini until bright green. Add chicken, 1 tbsp rosemary and green onions. Heat through and toss with pasta and pasta water. Crumble feta over to taste and mix well. Serve hot.