Pasta with Zucchini, Parsley, and Feta

Ingredients

• 2 ounces feta cheese crumbled
• 0.3 cup parsley fresh finely chopped
• 2 teaspoons juice of lemon 
• 2 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 6 ounces rotini pasta) (corkscrew-shaped uncooked
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 pounds zucchini cut into 1/2-inch pieces ( 3)

Equipment

• bowl
• frying pan

Directions

1. Cook rotini according to package directions, omitting salt and fat.
2. Drain, reserving 1/4 cup cooking liquid.
3. Coat a nonstick skillet with cooking spray.
4. Add oil, and place over medium-high heat.
5. Add zucchini; saut 13 minutes or until tender.
6. Sprinkle with 1/4 teaspoon salt.
7. Combine hot pasta, reserved cooking liquid, zucchini, feta cheese, and remaining ingredients in a large bowl. Toss well.