Spaghetti aglio e olio with feta (vegetarian)
grater, fork, knife
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- 175 g spaghetti
Fill the pot with water till it’s half full, add a pinch of salt and a little bit of olive oil and cook the spaghetti until done. (Use cooking instructions on packaging)
Cut the parsley and garlic cloves into tiny pieces. Grate the lemon for the lemon zest, crumble the feta (with a fork).
- 60 ml olive oil
- 2 cloves garlic
Heat up 75ml of olive oil (high to medium heat) in a big frying pan and add the garlic. Stir through and make sure the garlic is heating, but does not turn brown! If it changes color it means it’s burned.
After heating the garlic, add the cooked spaghetti, the parsley and the rest of the olive oil (45ml) - stir through and add some pepper and salt
- 50 g feta cheese
- ½ lemon zest
Put the spaghetti on a plate and garnish the pasta with feta, the lemon zest and some more pepper/salt/parsley (to your own taste). E finito!👍🏼
Enjoy your meal!