John Myers
Ingredients for 2 servings:
- 200 g pasta (e.g. fusilli)
- salt water
- 2 m.-large zucchini
- 1 pack of feta cheese
- 1 clove(s) garlic
- n. B. Black cumin
- some paprika powder
- some salt and pepper
- 3 tbsp olive oil
- 3 tbsp almonds, chopped
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
cheap, healthy, low in fat and still super tasty!
Cook the pasta in salted water. Meanwhile, chop the garlic and grate the washed zucchini into a bowl. Grate it using the small or large holes of the grater, depending on your taste. If you like it crunchy, finely dice the zucchini. Crumble the feta cheese over the zucchini and add the chopped garlic. Add a little salt (not too much; the feta cheese is already quite salty), pepper, paprika, the chopped almonds, olive oil, and a little black cumin to the mixture. Mix everything well. Drain the cooked pasta and return it to the pot. When it’s warm but no longer hot, pour the zucchini pesto over it and mix. Serve with white wine and white bread for a quick, light summer meal.
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