- First cook the spaghetti (check the package for specific instructions) by bringing a large saucepan of water to a boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8-10 minutes to cook. Stir every so often so the strands of pasta don't stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
- You can use the same saucepan to make the sauce. Pour in the 3 tablespoons of olive oil and heat over medium heat, then add the zucchini and sauté for 4-5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavors to come together and the zucchini to cook through.
- Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much since the feta cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over, if you wish.
Reprinted with permission from Sterling Publishing. Although the book says this recipe serves 2, we got 4 servings out of it.