There’s a good variety of feta cheeses available at grocery stores, from the traditional Greek-style made from goat’s or sheep’s milk, to cheese packed in brine, to ones that are seasoned with herbs or have added ingredients.
Feta often comes in a solid piece, but it breaks off or crumbles easily. With its tangy, salty flavor, a small amount can go a long way.
Feta makes a tasty addition to cooked pasta dishes or cold pasta salads. Feta, regular or flavored, is also a terrific pizza topping. When cooked, feta will become soft, but it holds its shape and does not melt in the manner of mozzarella or Cheddar.
With today’s recipe, we went for quick and easy with a big flavor boost using feta cheese with basil and tomatoes. We paired it with penne pasta, a short pasta that cooks quickly. You can substitute any short pasta and adjust the cooking time as needed. Sauteing some zucchini provides an easy vegetable addition, but any vegetable will do.
In this dish, the feta adds flavor to the chicken-broth based sauce. There’s not a lot of sauce, only enough to coat the pasta and zucchini lightly.