Green pasta with feta and zucchini

Ingredients for 4 servings:

• 400 g tagliatelle, green
• 750 g zucchini
• 250 g feta cheese or shepherd’s cheese
• 1 handful of garden herbs
• 1 lime(s), juice and zest
• salt and pepper
• Nutmeg, freshly grated
• Oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

vegetarian

Cut the cheese into small cubes. Wash the lime thoroughly, zest, juice the lime, and marinate the cheese with it. We like to do this a few hours in advance so the cheese absorbs the fresh flavor of the lime. Cook the pasta in plenty of salted water. Wash the zucchini and use a vegetable peeler to slice it into strips about 1.5 mm thick. How thick you slice the zucchini depends on your personal preference. Then toss/fry it in a large pan, or better yet, in a saucepan, in a little oil until slightly softened. Season the zucchini with a little salt, pepper, and nutmeg. Be sparing with the salt, as the cheese is already salty. Add the drained pasta and the marinated cheese with its juice, and mix in the herbs. Basil, flat-leaf parsley, and marjoram are particularly good. We always use a garden herb mix. Serve the pasta and enjoy. The lime gives the dish a wonderfully fresh feel. For this reason, we particularly enjoy eating it in summer. With 4 servings, one serving has 600 kcal.