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🍝 Zucchini Pasta with Feta and Sun-Dried Tomatoes

480 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• Salt
• 2 Garlic cloves
• 2 Zucchini
• 100 g dried, marinated Tomatoes (in oil)
• 3 Sprigs Basil
• 75 ml dry White wine
• 75 ml Vegetable broth
• Pepper (from the mill)
• 200 g Goat cheese

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the pasta in this salted water until it is al dente.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Wash the zucchini and grate it finely.
5. 5. Drain the tomatoes and catch the oil in a small container.
6. 6. Cut the sun-dried tomatoes into thin strips.
7. 7. Rinse the basil, shake it dry, and pluck the leaves off.
8. 8. Heat two tablespoons of the tomato oil in a large pan.
9. 9. Sauté the garlic in the hot oil until it is soft and translucent.
10. 10. Add the grated zucchini and the tomato strips to the pan.
11. 11. Sauté the vegetables briefly with the garlic.
12. 12. Deglaze the mixture with the white wine.
13. 13. Pour in the vegetable broth.
14. 14. Let the sauce simmer on medium heat for about five minutes.
15. 15. Season the sauce with salt and pepper to taste.
16. 16. Crumble the feta cheese into small pieces using a fork.
17. 17. Drain the pasta when it is cooked.
18. 18. Add the drained pasta directly to the pan with the sauce.
19. 19. Toss the pan to mix the pasta thoroughly with the sauce.
20. 20. Plate the pasta onto the dishes.
21. 21. Sprinkle the finished dishes with the feta and basil leaves.
22. 22. Serve the pasta immediately while warm.

Nutrition per serving

• kcal: 480
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 77 g