Zucchini – Herbs – Pasta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g ribbon noodles or macaroni
- 500 g zucchini
- 1 tablespoon lemon juice
- 150 g feta cheese, finely diced
- 2 tablespoon butter
- some salt and pepper
- 1 clove (s) garlic, pressed
- 3 tablespoon herbs, mixed as desired, chopped
- 3 tablespoon pine nuts, roasted
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet. Then drain and drain well.
- Wash the zucchini and cut into thin sticks about 5 cm long and drizzle with lemon juice.
- Leave out the butter and stew the zucchini sticks in it for about 5 to 10 minutes. Then salt and pepper. Now add the garlic (can also be left out). Stir in the hot noodles, diced feta cheese and herbs.
- Roast the pine nuts in a coated pan without fat, stirring constantly until golden yellow.
- Arrange the pasta on plates and sprinkle the pine nuts over the finished dish. Serve immediately.
- Tip: You can also use pasta from the day before.
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