Zucchini with feta cheese on pasta

Ingredients for 4 servings:

• 500 g pasta (e.g. spaghetti, tagliatelle, curly pasta)
• 200 g sheep’s cheese
• 2 zucchini (approx. 150 g each)
• 2 sprigs basil
• 2 cloves garlic
• 2 organic lemons
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

The pasta rises to the culinary Olympus thanks to the lemon

Cook the pasta in salted water according to the package instructions until al dente. Meanwhile, wash the zucchini and coarsely grate it using a vegetable grater. Crumble the feta cheese and chop the basil leaves. Heat the olive oil in a pan and sauté the zucchini for 1 to 2 minutes. Peel the garlic and press it into the zucchini, then sauté for another 2 minutes. For garnish, cut a lemon into wedges. Juice the other lemon and zest it. Stir the lemon zest and feta cheese into the zucchini, adding a little more of the pasta cooking water if needed. Drain the pasta and let it drain, then season with salt, pepper, and lemon juice. Serve the dish in deep bowls and garnish with the lemon wedges and a few basil leaves. Tip: For an oriental touch, sauté the zucchini with a little black cumin and raisins. Mint leaves can be used instead of the basil.