Summary

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

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet. Then drain and drain well.
2. Wash the zucchini and cut into thin sticks about 5 cm long and drizzle with lemon juice.
3. 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.
4. Roast the pine nuts in a coated pan without fat, stirring constantly until golden yellow.
5. Arrange the pasta on plates and sprinkle the pine nuts over the finished dish. Serve immediately.
6. Tip: You can also use pasta from the day before.