5-ingredient caramelized zucchini pasta with feta

5-ingredient caramelized zucchini pasta with feta

Based on 15 ratings

"This is a super simple base from which to start for a quick weeknight lunch or dinner and it can be experimented with to your preferences. For instance, you could add garlic, shallots, or onion in with the zucchini for more flavor; you could use basil instead of mint, or mozzarella or burrata instead of feta. Swap in yellow summer squash for the green zucchini, or get a bit of heat through added chili or chili flakes."

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
400 g
zucchini
200 g
tagliatelle
½
lemon
5 sprigs
mint
100 g
feta cheese
pasta water
olive oil
salt
pepper
sugar
MetricImperial

Utensils

pot (large), cutting board, knife, bowl (large), box grater, kitchen towel, fine grater, citrus press, bowl (small), frying pan, cooking spoon, colander

How-To Videos

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How to make fresh pasta

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How to chop green herbs

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How to zest citrus fruits

Nutrition per serving

Cal554
Protein24 g
Fat13 g
Carb87 g
  • Step 1/4

    Set a large pot of water to boil over medium-high heat. Trim ends of zucchini, and use the large holed-side of a box grater to grate the zucchini into a clean towel set inside a bowl. Use the towel to help you squeeze out as much of the extra water from the grated zucchini; discarding the liquid. Zest and juice lemon. Pluck mint leaves and thinly slice. Crumble feta cheese into a bowl.
    • 400 g zucchini
    • ½ lemon
    • 5 sprigs mint
    • 100 g feta cheese
    • pot (large)
    • cutting board
    • knife
    • bowl (large)
    • box grater
    • kitchen towel
    • fine grater
    • citrus press
    • bowl (small)

    Set a large pot of water to boil over medium-high heat. Trim ends of zucchini, and use the large holed-side of a box grater to grate the zucchini into a clean towel set inside a bowl. Use the towel to help you squeeze out as much of the extra water from the grated zucchini; discarding the liquid. Zest and juice lemon. Pluck mint leaves and thinly slice. Crumble feta cheese into a bowl.

  • Step 2/4

    Heat a frying pan over medium heat. Add olive oil. Once hot, add grated zucchini. Season generously with salt, pepper, and a pinch of sugar and let cook, stirring occasionally, for approx. 10 – 15 min. until it starts to brown and stick to the bottom of the pan.
    • olive oil
    • salt
    • pepper
    • sugar
    • frying pan
    • cooking spoon

    Heat a frying pan over medium heat. Add olive oil. Once hot, add grated zucchini. Season generously with salt, pepper, and a pinch of sugar and let cook, stirring occasionally, for approx. 10 – 15 min. until it starts to brown and stick to the bottom of the pan.

  • Step 3/4

    While the zucchini is caramelizing, season the boiling pot of water with plenty of salt and cook pasta according to package instructions until al dente. Reserve some pasta water, then drain pasta.
    • 200 g tagliatelle
    • pasta water
    • colander

    While the zucchini is caramelizing, season the boiling pot of water with plenty of salt and cook pasta according to package instructions until al dente. Reserve some pasta water, then drain pasta.

  • Step 4/4

    Add cooked pasta, some pasta water, lemon juice, half the feta cheese, and half the mint to the frying pan with the caramelized zucchini. Toss everything together, adding more pasta water as needed, until a creamy sauce starts to coat the pasta. Taste and add more salt and pepper as desired. Divide evenly between serving plates and top with remaining feta, mint, and lemon zest. Serve immediately and enjoy!

    Add cooked pasta, some pasta water, lemon juice, half the feta cheese, and half the mint to the frying pan with the caramelized zucchini. Toss everything together, adding more pasta water as needed, until a creamy sauce starts to coat the pasta. Taste and add more salt and pepper as desired. Divide evenly between serving plates and top with remaining feta, mint, and lemon zest. Serve immediately and enjoy!

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