Pasta with zucchini and feta cheese

Ingredients for 4 servings:

• 150 g tomatoes, fully ripe
• 300 g zucchini, young
• 1 onion(s)
• 1 garlic clove(s)
• 2 sprigs of thyme, fresh
• 1 bunch of parsley
• 100 g sheep’s cheese
• 1 tbsp olive oil, cold pressed
• 200 ml cream
• pepper, black
• 400 g pasta or wholemeal pasta

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Blanch the tomatoes in boiling water, peel and dice, removing the seeds and stems. Wash the zucchini, remove the stems and flower ends, and cut into sticks. Peel and finely chop the onion and garlic clove. Pick off the thyme leaves and finely chop the parsley. Crumble the feta cheese. Heat the oil in a pan. Fry the onion, garlic, and zucchini. Add the herbs, diced tomatoes, and cream. Cook the zucchini for about 2 minutes, stirring, until al dente. Stir in the feta cheese and heat through, but do not allow to boil further. Season the zucchini with pepper. Cook the pasta in plenty of boiling salted water until al dente, drain, toss with the zucchini, and serve.