Wednesday, May 23, 2012

Zucchini and feta pasta

As the temperatures are {finally} rising you're in need of a new dress, some free time and a recipe for a light and fresh pasta...
At least, that is the case if you're anything like me.

I'm afraid I can only offer you the latter, but it'll make you forget about the former two in a minute.

This dish is like many others i've posted here; the simpler - the awesomer.

For this particular recipe I felt ever so inspired by Donna Hay. Her zucchini-mint pasta was exactly what I was looking for; fast, healthy and something completely new. Because I'm not fond of the texture of raw zucchini I decided to bake it shortly, with a bit of salt and olive oil, before mingling with the pasta. Trying to add a bit of a summer-ish feeling; I threw in some chopped sundried tomatoes and crumbled feta. The combination of colors and tastes work as magic together. It's oh so perfect for a summer brunch, picnick or simple dinner. Seriously, give it a try.

Zucchini and feta pasta
serves 2

200g spaghetti 
1 + 1 T olive oil

1 small clove garlic, finely chopped
2 zucchini (courgette), grated 

50g sundried tomatoes, finely chopped
1 T lemon juice 
pinch chilli flakes 
sea salt and cracked black pepper 
crumbled feta, to serve 

one: cook pasta in a lot of salted boiling water for 10-12 minutes or until al dente {read package}.
two: drain and return to the pan to keep warm.
three: in the meantime, heat the olive oil in a large skillet until hot. Bake the zucchini with a tablespoon olive oil and the garlic until just soft, a minute or two.
four: toss spaghetti with zucchini, sundried tomatoes, lemon juice, olive oil, chilli, salt and pepper.
five: serve spaghetti on two plates and sprinkle some crumbled feta on top.

Music for your ears: psapp - tricycle

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