Farfalle with feta cheese

Ingredients for 4 servings:

• 12 tomatoes, dried and marinated in oil
• 1 onion(s)
• 1 garlic clove(s)
• 3 m.-large zucchini
• 1 slice(s) feta cheese, approx. 2 cm thick
• 60 g pine nuts
• 1 large tomato(s)
• 400 g pasta (farfalle)
• 3 sprigs rosemary or dried rosemary
• olive oil
• Salt and pepper from the mill
• Parmesan or Grana Padano

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the sun-dried tomatoes into thin strips. Peel and finely dice the onion and garlic. Quarter the zucchini and thinly slice it. Dice the feta and dry-roast the pine nuts in a pan. Halve the tomato, remove the seeds, and dice the flesh. Cook the pasta in boiling salted water until al dente. Heat the olive oil in a pan and sauté the onion until translucent. Press in the garlic and sauté it with the finely chopped rosemary. Add the zucchini and sun-dried tomatoes, season with pepper and a little salt, and fry, stirring, until the zucchini has softened slightly. Add the feta cheese cubes to the pan and let them melt. Then stir in the cooked and drained farfalle and mix everything well. Serve on plates and sprinkle with pine nuts, freshly grated Parmesan, and the cold tomato cubes. Variation: Add the diced tomatoes to the pan and heat them up.