Feta and Mint Infused Spaghetti with Zucchini
A delightful fusion of flavors in a refreshing pasta dish.
Ingredients
| 400 | g spaghetti |
|---|---|
| 500 | g zucchini, trimmed, thinly shredded lengthways |
| 2 | garlic cloves (to taste) |
| 150 | g reduced-fat feta cheese, crumbled |
| 1 | bunch mint leaf, finely picked |
| 1 | teaspoon lemon juice |
| 1 | teaspoon dried rosemary |
| 1 | teaspoon dried sage |
| 2 | tablespoons pine nuts, toasted |
Instructions
| 1. | In a large pot of boiling water, add the spaghetti along with whole garlic cloves. Cook according to the package instructions. Once cooked, drain the pasta and return it to the pan. Finely chop or mince the garlic and add it back to the pan. |
|---|---|
| 2. | Boil a large pot of water, then add the thinly shredded zucchini. Cook for 1-2 minutes until the zucchini is tender. Drain the zucchini and add it to the pasta and garlic along with crumbled feta, finely picked mint leaves, lemon juice, dried rosemary, dried sage, and toasted pine nuts. Toss everything together until well combined. |
| 3. | Serve the dish immediately. |
| 4. | PRO TIP: Toast pine nuts gently to avoid burning and a bitter taste. Shake the pan regularly over low heat until the pine nuts are lightly golden. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 475.4 kcal |
| Protein | 17.1 g |
| Fat | 4.9 g |
| Carbohydrates | 90.8 g |
| Fiber | 5.4 g |
| Sugar | 4.4 g |
Published on Jul 18, 2024 by Luminița