Pasta penne with fried feta

Step 1

Preheat the oven to 220°C (200°C convection). In a medium saucepan, bring enough salted water to a boil for the pasta. Cut the zucchini lengthwise into quarters and then into slices. Peel and coarsely chop the garlic.

Step 2

Crumble the feta and place in a large baking dish with the cherry tomatoes and zucchini. Toss with the garlic, 2 tbsp olive oil and stir in the oregano sprigs. Make sure the twigs are covered with the vegetables so they don't burn. Place the casserole in the preheating oven and bake for 20-22 minutes.

Step 3

Grate the lemon zest and squeeze the lemon.

Step 4

Add the pasta to the boiling water and cook for 8-10 minutes. Collect 250ml pasta water when draining. Drain the pasta in a colander and let it drain.

Step 5

Heat a small, dry skillet over medium heat and toast the walnuts for 1-2 minutes. Be careful, they can burn quickly. Remove from the pan and let cool briefly. Pick the basil leaves and finely chop them together with the walnuts and lemon zest. Mix with 2 tsp olive oil. Season the gremolata with a pinch of salt and pepper.

Step 6

Remove the feta vegetables from the oven and remove the oregano sprigs. Mix the pasta, the feta vegetables, 1 tbsp lemon juice and 100 ml pasta water into a creamy sauce. Add if necessary. more pasta water. Taste and season with salt, pepper and possibly. more lemon juice. Divide the pasta over plates and sprinkle with the gremolata.