EASY VEGETARIAN SPAGHETTI WITH ZUCCHINI, TOMATO, AND FETA
This easy vegetarian spaghetti recipe with zucchini, tomatoes, garlic, and feta cheese in a cream sauce is quick to cook and so delicious that I make it almost once a week.
Provided by wiebke
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp.
- Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta; cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.
Nutrition Facts : Calories 665.6 calories, Carbohydrate 59.4 g, Cholesterol 111.6 mg, Fat 40.2 g, Fiber 5.8 g, Protein 19.8 g, SaturatedFat 20.4 g, Sodium 716.4 mg, Sugar 11.6 g
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