I love quick, refreshing meals. Ones that you feel took virtually no time to prepare, yet are still just as satisfying as the 4-hour-long fancy schmancy dinner. It almost feels like cheating. This dish is just that. A cheaters’ dinner. A summertime tease. It’s got all the fresh and exciting flavors of summer, but something you can eat while the air is still brisk. We’ve had a few 70+ degree days here in Nashville the past couple of weeks. It’s funny how one warm day can change your entire mindset. I’m in summer mode now, and no 30-degree nights with our heat running can change that. Meanwhile, heat olive oil over medium heat in a 5-quart Dutch oven; add peppers and onion and stir to combine. Cover pot; cook 10 minutes, stirring often. Add pasta to boiling water; cook according to package directions. While pasta cooks, add zucchini and olives to onion mixture and cook uncovered, 10 minutes, tossing frequently, until vegetables are tender. Drain pasta, reserving 1/2 cup of the cooking water. Add pasta to vegetables and add feta cheese, black pepper, and reserved cooking water; toss. Transfer to a pasta serving bowl.
