Pasta with zucchini and feta

350g rigatoni pasta
1 tablespoon olive oil
3 zucchini, thinly sliced
2 garlic cloves, crushed
1/4 teaspoon dried chilli flakes
70g  low fat feta, crumbled
1/2 lemon, juiced
1/2 cup chopped flat leaf parsley


cook pasta in a large saucepan of boiling salted water, following packet directions until tender.

meanwhile, heat oil in a large non stick pan over med-high heat. Add zucchini, garlic and chilli. Cook, stirring, for 4-5 mins or until zucchini is light golden.
Drain pasta and return to saucepan. Add zucchini mixture, feta, 1 1/2 tablespoon lemon juice and parsley. Season with salt and pepper. Toss over low heat until well combined and heated through. Spoon pasta into bowls and serve.