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Creamy zucchini pasta

updated

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Ingredients for 3 servings:

  • 2 zucchinis
  • 1 garlic clove(s)
  • 100 g feta cheese
  • 150 g herb cream cheese
  • 750 ml vegetable broth or chicken broth
  • 4 tbsp olive oil
  • 1 lemon(s), untreated
  • 1 pinch(s) of sugar
  • some salt and pepper, white
  • 1 tbsp rosemary needles, dried
  • 20 g pine nuts
  • 200 g tagliatelle pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Toast the pine nuts in a pan without fat and set aside. Grate the lemon zest. Heat the oil in a pan. Slice the zucchini, season with salt and pepper, and fry with the crushed garlic in the hot oil until lightly browned. Add the vegetable or chicken stock and pasta and simmer for a while. When the pasta is al dente, stir in the cream cheese. Add the lemon zest, sugar, and rosemary. Finally, stir in the diced feta and pine nuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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