Spaghetti with Zucchini and Feta
This pasta is both light and indulgent. Perfectly cooked spaghetti, slightly crunchy zucchini, then finished with crumbled creamy and tangy feta cheese.
Servings: 4 people
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
Calories: 889kcal | Carbohydrates: 93g | Protein: 21g | Fat: 49g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 25mg | Sodium: 341mg | Potassium: 704mg | Fiber: 6g | Sugar: 8g | Vitamin A: 519IU | Vitamin C: 29mg | Calcium: 199mg | Iron: 3mg
