Who doesn't love pasta? I came up with this dish last summer when we were overgrown by oregano. It always makes me feel warm and like sun is shining. Which, in fact it is today. Everyone likes this dish, perhaps one or two of the girls try to fish out the zucchini and feed it to the dog on the quiet, but usually by the end of the meal the bowl is clean.

• 1 box of spaghetti


• 1 small onion, finely chopped


• olive oil


• 3 zucchini's washed and chopped


• A good handful of grape or cherry tomatoes, washed and halved


• 2 cloves of garlic, minced


• A shake of red pepper flakes


• The juice and zest of 1 lemon


• 1/4 cup of toasted pine nuts


• 1-2 tablespoon of heavy cream (optional)


• A couple of handfuls of your favorite herbs (oregano, basi or even parsley is great with this)


• 4 oz of feta cheese

• Fill a large pan with water and put it on to boil. When boiling cook the spaghetti using the directions of the package.

• Toast the pine nuts in a pan over the stove. When beautifully golden, remove from heat and set aside. You can put them in a baking tray and toast in the oven. I don't recommend this as I invariably forget about them, then they burn, set off the smoke detector and the whole house smells of burnt pine nuts. Not the aroma we are going for.

• Meanwhile prepare the vegetables. Pour a tablespoon or so of olive oil into a large saute pan. Add the chopped onion and cook gently, while it's cooking cut the zucchini in half length ways and then again, then chop into chunks. Add this to the onion, then add the garlic and pepper flakes. Let the veggies cook for about 5 minutes until the zucchini is soft and just a little golden, be careful not to let the garlic burn.

• Add the tomatoes and continue to cook for another 5 minutes. When all the veggies are cooked through remove from heat and place in a large bowl.

• When the pasta is cooked, drain and add to the bowl with the veggies. At this stage add the cream, if desired. Toss gently, add the lemon juice and zest, pine nuts and more fresh herbs. Season with salt and pepper and then add the feta cheese.

• Serve, hopefully sitting outside in the garden in the sun pretending you're in Capri!