Summer spaghetti with feta

Ingredients for 2 servings:

• 250g spaghetti
• 1 zucchini
• 150 g tomatoes, small
• 1 onion(s)
• 1 garlic clove(s)
• 1 pack of feta cheese, approx. 200 g each
• a few stalks of basil for garnishing
• salt and pepper
• chili powder
• 5 tbsp olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simply

Cook the spaghetti in lightly salted water for about 8-10 minutes. Wash the zucchini, trim the ends, and cut the zucchini into small cubes. Wash and quarter the tomatoes. Peel the onion and garlic clove. Cut the onion into small cubes and finely chop the garlic. Wash the basil, pat dry, and pluck the leaves from the stems. Finely chop the leaves from three stems. Heat the oil. Add the onion, garlic, zucchini, and chopped basil and sauté over medium heat for about 10 minutes. Dice the feta. Drain the spaghetti, add it to the vegetable mixture along with the tomatoes, and heat briefly. Add the feta and let it melt slightly. Season the dish with salt, pepper, and chili powder. Arrange the summery spaghetti on plates, garnish with basil, and serve.