Quick and easy (pretty much just the time it takes to cook the pasta).

Start boiling salted water for pasta.

Quarter 1 courgette lengthwise, then chop in 4mm slices (each slice should be carefully measured with calipers, of course)

Heat in a wok some olive oil with salt, ground pepper, a squashed clove of garlic and a dried chilli (I broke it; leave it whole and remove before serving if you want it milder).

Sautee the courgette in the wok while the pasta cooks (I used fusilli with 11 minutes cooking time).

Drain the pasta and add to the zucchini, stir to mix and flavour well. Turn off the heat and add some crumbled feta, mix well again, and serve.

(Proper feta should be sharp enough on its own. If your feta isn't sharp enough, add a squeeze of lemon, and change cheesemonger next time.)

(If you like mint, I suppose chopped fresh mint could be added at the end and it would work quite well. I don't like mint much.)

(This should also work quite well with broccoli instead of zucchini. Blanch the broccoli first.)