John Myers
Zucchini Spaghetti with Feta
The perfect zucchini spaghetti with feta recipe with a picture and simple step-by-step instructions.
- 450 g Spaghetti
- Salt
- 300 g Zucchini
- 1 Pc. Onion
- 200 g Feta
- 0,5 bunch Basil
- 2 Pc. Organic lemons
- 1 Pc. Clove of garlic
- 3 tbsp Olive oil
- Pepper
- Cook the spaghetti in boiling salted water according to the instructions on the packet. Drain, leaving about 5 tablespoons of pasta water.
- Finely dice the onion and sauté in the heated olive oil. Use a spiral cutter to cut the zucchini into spirals to make them look like spaghetti. Alternatively, grate roughly. Peel garlic and chop finely. Add the zucchini and garlic to the onions and sauté for about 3 minutes.
- Wash the lemons in hot water. Rub the peel of a lemon and squeeze out the juice. Add the drained spaghetti to the zucchini. Finely crumble the feta over the top. Add lemon zest and juice. Season with salt and pepper. Add the collected pasta water.
- Chop the basil and sprinkle over the finished dish. Quarter the second lemon and serve with the dish.
- If you like it more saucy, add a little more pasta water. You can mix this with some cream cheese beforehand.
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