Bring a large pot of water to a boil and then add kosher salt. Enough to make the water taste like the ocean. Yep, that's what you're looking for! This is the only opportunity to salt your pasta. It's a must!

Boil penne for about 11 minutes or until it's al dente.

Reserve 1/2 cup of the starchy water for later before draining the pasta.

While pasta is boiling, heat a Dutch oven over medium to medium-high heat and add 1 lb. of ground lamb and sprinkle with 2 tsp. of Greek seasoning.

Break up the lamb and brown for 5 minutes, then add one chopped medium onion (about 1 cup) and 2 medium sized zucchini, cut in half-inch dice and cook for 10 more minutes. If you find that you have an excess amount of fat from the lamb, be sure to drain most of it.

Add Greek dressing and heat through for about 1 minute.

Toss in tomatoes, piquante peppers and Kalamata olives.

Add drained penne to the pot along with starchy water and stir.

Toss in crumbled feta and combine. Say Grace and enjoy!