Bring a pot of water to the boil and put in the linguine. This usually takes about 12-15 minutes to cook.
While it is cooking top and tail the zucchini, slice in four lengthways and then chop. Chop the onion.
When the linguine has about 7 minutes to go, start cooking the onion and zucchini with garlic to suit in the olive oil. I use 1 teaspoon of crushed garlic.
Slice the tomato into about 8 wedges. Add the tomato to the zucchini and onion when the linguine has about 3 mins to go. Stir the mixture. Don't put the tomato in too soon as you just want it to warm through and not go soggy.
When the linguine is cooked, drain and put into a bowl. Put the zucchini mixture on top and then the crumbled fetta and pine nuts.