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Spaghetti with Zucchini and Feta is both light and indulgent. Perfectly cooked spaghetti, slightly crunchy zucchini, finished with creamy feta to enhance the pasta with a salty richness. Swap out the spaghetti and use your favourite pasta shape to make this zucchini feta pasta the way you want!
If you loved my Spaghetti Aglio Olio E Peperoncino, chances are you’ll love this one for the same reasons: it’s simple to make, it’s both comforting and light, and it’s absolutely delicious. If you found yourself on this page since you asked for the recipe over on Instagram, you’ll know this was one that my Nonna used to make me. Whether she was making a plate of pasta, fresh bread, pizza, or liver and onions (YES, liver and onions!) she had this beautiful warmth to her cooking space that I always felt so connected to. I can picture her skillfully chopping vegetables, her hands kneading bread, or struggling to open a tight jar of homemade tomato sauce. These memories bring me so much comfort and happiness.
Spaghetti with Zucchini and Feta at a glance
Flavour combination: the contrast between the sweet and slightly crunchy zucchini and salty crumbled feta is the perfect balance.
Quick and easy: made in under 20 minutes, this is the perfect weeknight dinner.
Versatile: customize this recipe by adding other veggies or your favourite protein such as chicken or shrimp.
Comforting and light: a delicious balance between comforting and hearty while still feeling light and refreshing.
Spaghetti with Zucchini and Feta ingredients
Here is a quick overview of the ingredients you’ll need to make my Spaghetti with Zucchini and Feta. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- Spaghetti
- Olive oil
- Zucchini
- Red onion
- Saputo feta cheese
- Garlic
- Fresh basil
- Seasoned Italian breadcrumb
Looking for more pasta recipes?
If you liked my Spaghetti with Zucchini and Feta, I am certain you’ll love more of my Pasta Recipes! A few personal favs are:
- Lasagna Roll Ups
- White Cheddar Broccoli Mac & Cheese
- Spaghetti Aglio Olio e Peperoncino
- Spicy Shrimp Scampi
- Spicy Peanut Noodles
- Mushroom & Boursin Pasta
- Creamy Lemon & Spinach Tortellini
- French Onion Pasta
- Homemade Sunday Tomato Sauce
Substitutions & FAQ’s
What type of feta should I use?
My personal favourite is Saputo Feta linked here. It’s fresh yet salty and has a slightly tangy taste that pairs perfectly with this recipe.
Can I add other veggies?
You sure can. Sometimes I clean out the veggies in my fridge so nothing goes to waste.
Did you like this recipe?
If you enjoyed this recipe, please consider leaving me a 5 star rating and review, it means so much to me!
Spaghetti with Zucchini and Feta
Ingredients
- 1 box spaghetti, 350 grams
- 3/4 cup olive oil, extra virgin
- 2 garlic cloves, minced
- 1 small/medium red onion, sliced thin
- 3 zucchini, sliced
- 3/4 cup feta, crumbled
- 1/3 cup fresh basil, roughly chopped
- salt to taste
- seasoned Italian breadcrumbs, lightly toasted, optional
- red pepper flakes, optional
Instructions
- Begin by bringing a large pot of salted water to boil.
- Add the spaghetti and cook until al dente.
- Meanwhile, prepare the garlic, red onion, zucchini and basil.
- To the sliced zucchini, lightly season with salt and let sit for about 5 minutes.
- Grab several zucchini at a time and gently squeeze out any excess water.
- To a large frying pan, add the olive oil and set to low/medium heat.
- Add the red onion and sauté for about 3 minutes or until sofened.
- Add the garlic and zucchini and let sauté on medium heat for 5-7 minutes, or until the zucchini has softened. Sammy's tip: taste the zucchini to see if it needs any additional salt while it cooks.
- Add the fresh basil and sauté for another minute.Turn off the heat.
- Add the cooked spaghetti and gently toss into the onion and zucchini.
- Dish up right away, top with a generous amount of crumbled feta, toasted breadcrumbs, red pepper flakes and a drizzle of olive oil.
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
I made this lastnight and it was delicious! So light and full of flavour. We really loved it!
Hi Kim! Thank you for taking the time to leave a review. I am so happy you liked this recipe! It’s one of my favs as well. -Sammy