Easy Vegetarian Spaghetti with Zucchini, Tomato, and Feta recipe
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Ingredients
- 1 (8 ounce) package spaghetti 5 tomatoes 3 tablespoons olive oil 1 onion, diced 2 cloves garlic, minced 3 zucchini, cut into matchsticks 1 teaspoon herbes de Provence salt and freshly ground black pepper to taste ¾ cup heavy whipping cream 1 tablespoon chopped fresh basil, or to taste 1 (8 ounce) package feta cheese, diced
Nutrition Info
- 665.6 caloriescarbohydrate: 59.4 gcholesterol: 111.6 mgfat: 40.2 gfiber: 5.8 gprotein: 19.8 gsaturatedFat: 20.4 gservingSize: -sodium: 716.4 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Easy Vegetarian Spaghetti with Zucchini, Tomato, and Feta
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp.
Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta, cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.