Penne with Greek-style marinade (serves 6)


1/3 cup olive oil
3 garlic cloves, pressed or minced
1 medium zucchini, halved lengthwise & very thinly sliced
2 tomatoes, finely diced
12 kalamata olives, pitted & chopped
6 scallions, very thinly sliced
2 tablespoons finely chopped fresh dill, or 1/1/2 teaspoons dried
1 cup finely diced feta cheese
generous seasoning of freshly ground black pepper
1 pound penne or mastaccioli
salt to taste


Combine all the ingredients except the pasta and the salt in a medium-size
bowl. Toss and let sit for 30 minutes or up to 4 hours. Cover and chill if
held longer than 1 hour; bring to room temperature before cooking the pasta.


2. Cook the pasta. Drain thoroughly. Return to pot or place in large bowl.


3. Pour on the vegetable marinade and toss. Serve slightly warm or at room
temperature, tasting to see if salt is necessary.


[miss k hints: use less garlic, use more olives & cheese]