Spaghetti with Zucchini and Feta
Sautéed zucchini, sweet red onion, and loads of fresh basil all tangled up in spaghetti, finished with a heap of crumbled feta on top.
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
- Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente.
- While the pasta cooks, prepare the garlic, red onion, zucchini, and basil.
- Lightly season the sliced zucchini with salt and let sit for about 5 minutes. Using your hands, gently squeeze out any excess moisture.
- Heat the olive oil in a large skillet over medium heat. Add the red onion and sauté for 2–3 minutes, until softened.
- Add the garlic and zucchini, and cook for 5–7 minutes, stirring occasionally, until the zucchini is tender.Sammy’s tip: taste the zucchini as it cooks and adjust the salt if needed.
- Stir in the fresh basil and cook for another minute, then remove from heat.
- Add the cooked spaghetti to the skillet and toss gently to combine.
- Serve immediately, topped with 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
