John Myers
Pasta with Zucchini and Sheep Cheese Sauce
The perfect pasta with zucchini and sheep cheese sauce recipe with a picture and simple step-by-step instructions.
For the sauce
- 600 g Tomatoes
- 500 g Zucchini
- 1 Onion
- 1 Clove of garlic
- 3 tablespoon Olive oil
- Salt
- Freshly ground pepper
- Cayenne pepper
- Fresh thyme leaves
- 250 ml Cream
- 200 g Sheep cheese
- Cook the pasta according to the instructions on the packet. In the meantime, wash the tomatoes, drain them, cut them crosswise, put them briefly in boiling water and rinse with cold water. Skin the tomatoes and cut out the stems, core the tomatoes and cut into pieces that are not too small. Wash and dry the zucchini, cut off the ends and cut the zucchini first into slices, then into sticks. Peel and dice the onion and garlic. Heat the oil in a saucepan and sauté the onion and garlic cubes in it. Add zucchini sticks and sauté for about 3-5 minutes. Then sprinkle with salt, pepper, cayenne pepper and thyme leaves. Add the cream and tomato pieces and bring everything to a boil. Cut the feta cheese into cubes and warm it up in the sauce (do not let it boil anymore). Serve the sauce with the pasta. Or mix the noodles with the sauce and arrange on plates, so the noodles absorb the sauce better.
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