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Spaghetti with zucchini, tomatoes and feta

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Ingredients for 3 servings:

  • 300g spaghetti
  • 4 garlic cloves
  • 3 tomatoes
  • 1 m.-large zucchini
  • 3 tbsp olive oil
  • 1 pack of feta cheese
  • 1 tsp broth, granulated
  • salt and pepper

Instructions

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

vegetarian

Cook spaghetti according to the package instructions. Peel the garlic and slice thinly. Wash and dry the tomatoes and zucchini. Halve the zucchini lengthwise and slice thinly. Finely dice the tomatoes. Roughly crumble the feta. Sauté the garlic and zucchini in a little olive oil until golden brown, but don’t let them burn. Add the tomatoes, ½ ladle of pasta water, and 1 teaspoon of granulated stock, and season with pepper. Bring to a boil briefly, then remove from the heat immediately. Don’t let the tomatoes overcook. Serve the spaghetti with the sauce and a generous portion of feta.

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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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