Whole wheat farfalle with zucchini, tomatoes and arugula

Ingredients for 4 servings:

• 500 g farfalle (wholemeal)
• 2 m.-large zucchini
• 2 cloves garlic
• 10 cherry tomatoes
• 100 g arugula
• Salt
• Pepper, freshly ground
• Herbs of Provence
• 3 tsp balsamic vinegar
• 3 tbsp olive oil
• 150 g sheep’s cheese
• Sunflower seeds

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Bring salted water to a boil in a large, deep pot and cook the whole-wheat farfalle until al dente. In the meantime, wash and trim the zucchini and slice it thinly using a mandoline. Finely chop the garlic. Heat the olive oil in a large, high-sided frying pan or wok and sauté the zucchini slices. Add the garlic, salt, pepper, Provençal herbs, and balsamic vinegar, stir through, and continue cooking over medium heat with the lid closed. Remove the stems from the tomatoes and quarter them. Wash, trim, and roughly chop the arugula. Drain the pasta in a sieve, let it drain well, and add it to the zucchini. Add the tomato quarters and the roughly chopped arugula and sauté briefly. Crumble the feta cheese and pour it over the pasta and vegetables. Briefly heat the feta cheese with the heat off and the lid closed. In another pan, toast any number of sunflower seeds you like. Briefly toss the pasta with the vegetables and feta cheese again, divide among plates, and sprinkle with sunflower seeds. If you like, top with fresh chopped arugula.