Lemon Zucchini Pasta with Feta
Bright Lemony Zucchini Pasta with Crumbled Feta
Ingredients:
12 oz pasta (spaghetti, linguine, or penne)
3 medium zucchini, sliced into thin half-moons
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
Zest and juice of 2 lemons
1/4 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, chopped
1/2 cup crumbled feta cheese
1/4 cup toasted pine nuts
Salt and freshly ground black pepper to taste
Directions:
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
While pasta is cooking, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the zucchini to the skillet and cook for 4-5 minutes until tender and slightly golden, stirring occasionally. Season with salt and pepper.
Reduce heat to medium-low, add garlic and red pepper flakes (if using) and cook for another minute until fragrant.
In a large bowl, combine the drained pasta, cooked zucchini mixture, lemon zest, and lemon juice.
Add the reserved pasta water a little at a time to create a silky sauce, tossing gently to combine.
Fold in the fresh basil and mint, then drizzle with the remaining tablespoon of olive oil.
Top with crumbled feta cheese and toasted pine nuts before serving.
Serve immediately while still warm.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 385 kcal | Servings: 4 servings