Pasta with zucchini, feta and goat's cheese sauce

Ingredients for 4 servings:

• 500 g pasta, short, e.g. rigatoni
• 200 g feta cheese
• 150 g goat’s cheese
• 2 m.-large zucchini
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp Italian herbs
• 500 ml vegetable stock
• some pepper, freshly ground
• some olive oil

Instructions

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

Finely chop the onion and garlic. First, thinly slice the zucchini, then halve the slices and cut them into small sticks. Sauté the onions and garlic in a pan with a little olive oil until translucent. Add the zucchini sticks and fry for a few minutes. Season with pepper. Pour in the stock and cook the zucchini in the stock for 10 minutes. Meanwhile, break up the feta slightly; it should melt into the stock. After 10 minutes, add the feta and goat’s cheese and let it melt. Meanwhile, cook the pasta according to the package instructions. Finally, season the sauce with Italian herbs and thicken slightly if desired. Serve the sauce with the pasta.