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Place a large pot of water on high heat to boil. Start the sauce, below. When the water boils, add a generous amount of salt or Greek sea salt and cook the spaghetti until al dente. Drain, saving about a cup of the pasta liquid, and toss with 2 – 4 tablespoons of extra virgin Greek olive oil.
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As the water, then pasta, cook: In a large, wide skillet over medium heat, heat the olive oil and cook the onion for 8 – 10 minutes, stirring occasionally, until soft and very lightly colored.
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Add the fresh beans and cook, stirring, over medium-high heat, until they turn bright green and glisten with the oil. Add the zucchini, toss in the pan, and cook, stirring, until al dente. Gently stir in the garlic.
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Add the cherry tomatoes, raise the heat, and toss in the pan either using a wooden spoon or by shaking the pan back and forth, until the skins begin to burst with the heat. Season with Greek sea salt, wild oregano or savory, and black pepper.
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Add the primavera topping to the spaghetti in the pan. Add the basil, feta and grated cheese and toss gently. Add a little of the pasta water if you want to make the spaghetti a bit juicier. Serve immediately.