Pasta dishes are always a good idea!
Cook the pasta in boiling salted water until al dente.
In the meantime, heat the olive oil in a frying pan and sauté the garlic and onion. Add the zucchini, the dried tomatoes and the sprigs of rosemary, season with pepper, season lightly with salt and stir-fry for a while.
Add the cubes of feta cheese to the frying pan and let them melt a little.
Then stir in the farfalle and mix everything together well. Remove the rosemary sprigs, arrange the farfalle on plates and sprinkle with pine nuts, freshly grated Parmesan cheese and diced tomatoes.
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