Spaghetti aglio e olio with feta (vegetarian)

Step 1/5

• 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)

Step 2/5

• grater
• fork
• knife

Cut the parsley and garlic cloves into tiny pieces. Grate the lemon for the lemon zest, crumble the feta (with a fork).

Step 3/5

• 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.

Step 4/5

• salt
• pepper

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

Step 5/5

• 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!