Orzo w/ Zucchini & Feta
adapted from the Food Network

1 cup dried orzo
1 small onion, diced
2 garlic cloves, minced
2 tbsp olive oil
Salt and pepper, to taste
2 medium to large zucchini, quartered lengthwise and sliced
4 oz feta cheese, crumbled
1/2 cup fresh mint leaves, chopped

Bring a pot of water to a boil. Add 1 teaspon of salt and dried orzo. Cook 8 minutes, orzo will be slightly undercooked, and reserve 1 cup pasta water. Drain and set aside.

Meanwhile, heat olive oil in large skillet. Saute onion and garlic 3-5 minutes until soft. Add zucchini and saute 3-5 minutes until slightly soft. Season to taste with salt and pepper. Add cooked orzo and reserved pasta water. Bring to a boil, tossing to mix. Add half of the feta and stir until melted into a sauce. Stir in most of the mint, reserving some for garnish.

Season with additional salt and pepper if desired. Remove from heat and top with remaining feta and mint.

1 tbsp butter
1 cup cold water
1 pound trimmed sugar snap peas
1/2 cup (packed) finely chopped fresh mint leaves
salt and pepper, to taste

In a 12-inch skillet or saucepan, bring water and butter to a boil over high heat. Add peas, cover, and cook until bright green, about 2 minutes. Remove lid and reduce heat to medium. Continue cooking, tossing occasionally, until the peas are crisp-tender and the water has evaporated, 2 to 4 minutes (if peas are done and water still remains, drain excess).

Toss peas with mint and season with salt and pepper. Serve immediately.

Pretty speedy, huh?