A vibrant and fresh pasta dish featuring seasonal vegetables and a hint of mint.
Bring a large pot of water to a boil and cook the pasta until al dente. Reserve some of the cooking water before draining.
Adding salt to the boiling water enhances the pasta's flavor.
Heat olive oil in a skillet over medium heat. Sauté the onion with a pinch of salt until softened.
Stir frequently to prevent the onion from browning too much.
Add the bell pepper and zucchini to the skillet, cooking until they begin to soften.
Cut the vegetables into uniform pieces for even cooking.
Stir in the garlic and cook for an additional minute until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Pour in the white wine and let it simmer until mostly evaporated.
Scrape the bottom of the skillet to incorporate any browned bits.
Combine the cooked pasta, reserved cooking water, vegetables, peas, mint, and feta in the pot. Toss to combine.
Add the reserved cooking water gradually to achieve the desired consistency.
Serve the pasta warm, garnished with additional mint leaves if desired.
Serve immediately for the best flavor and texture.
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