The Zucchini and Greek Feta Pasta Recipe has been on the blog for many years. With this and four other recipes, I participated in a summer recipe event promoted by Giallo Zafferano. Last night, while resting completely with my cat Frifro on the couch, I was contemplating the Recipe of the Day to propose to you today. So I took the notebook of my Cooking Recipes and started flipping through the older ones. I have been trying to redo as many recipes as possible to change their photos. I’ve been carrying out this renewal for a few years now and finally see the light at the end of the tunnel of old monsters. This zucchini and feta pasta recipe was on the list.
Since I now work in a hypermarket, I have the opportunity to buy the necessary ingredients for these whims at the end of my shift. So this morning, after clocking out at 10:00, I bought zucchini and feta and happily returned home ready to devote time to my passion.
I tell you right away that it is a quick and easy first course, with very short cooking times for a fresh taste typical of excellent summer dishes. Perfect to enjoy both hot and cold, the zucchini and Greek feta pasta will win you over. If you’re on a diet like me and following a protein path, this first course is perfect for you! Few carbohydrates, feta proteins, fiber from zucchini. This recipe seems like it was written by a dietitian! If you want to read other first-course recipes, you can find the Collection of Easy and Delicious First Course Pasta Recipes on the blog!
Before moving on to the recipe steps for zucchini and feta pasta, I remind you that if you want, you can become a follower of Le Ricette di Bea‘s Facebook fan page by clicking here or choose the Instagram profile by clicking here. In both cases, you will stay updated on the Recipe of the Day, stories and curiosities from my kitchen, and much more! I look forward to seeing you every day!
Moreover, if you are a lover of zucchini and want to experiment with many new recipes, below you will find the links to the Most Read Recipes on my blog with zucchini as the main ingredient:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 298.02 (Kcal)
- Carbohydrates 38.46 (g) of which sugars 2.17 (g)
- Proteins 11.76 (g)
- Fat 10.39 (g) of which saturated 3.61 (g)of which unsaturated 1.75 (g)
- Fibers 4.04 (g)
- Sodium 868.82 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz pasta (your choice of type, whether short or long pasta)
- 2 zucchini (medium-large)
- 1.5 oz feta (or Greek feta already diced)
- Half carrot
- 1/3 white onion
- to taste extra virgin olive oil
- 1 cup white wine
- 1 pinch salt
- 1 pinch black pepper
- thyme (or oregano)
Tools
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Pot
- 1 Wooden Spoon
- 1 Stove
Steps
Let’s start preparing the zucchini and feta pasta with the zucchinis. Wash them well under running water and place them on a wooden cutting board. Take a knife and cut off both ends. Cut them into small rings that are not too thick. The larger the rings, the longer the cooking time. First small tip. From each ring, cut four triangles. Leave them on the cutting board for now.
Now let’s think about the sauté. Take an onion, white or golden will do just fine. Cut one-third of it, you don’t need an excessive amount of onion. Finely chop it and pour it into a non-stick pan. Then cut half a carrot and chop it coarsely as well. You can choose to make squares like I did or smaller pieces. I like to taste it even after the sauté. So, add the carrot to the pan. Pour in a drizzle of extra virgin olive oil and turn on the stove! Let’s start!
Let the onion wilt and then deglaze with the white wine. After a few minutes, we can add the zucchini triangles to the pan. Add half a glass of water, sprinkle with salt and pepper, and cover the pan. Let it cook for about fifteen minutes on medium-low heat, touching the zucchini as little as possible. After this time, toss or gently stir with a wooden spoon. Continue cooking for another 15 minutes with the same flame and lid method. During these last 15 minutes, we can bring the water to a boil to cook the pasta. In my case, I chose my favorite pasta cut: penne rigate! Mon Amour!
So, salt the water and cook the chosen pasta for this summer dish with zucchini and feta. Meanwhile, dice the Greek feta, you won’t need too much, so don’t cut it all. I can suggest two more recipes to make the best use of it: the Burek typical dish of Albanian cuisine and not only, or you could prepare some delicious Filo Pastry Rolls with a soft heart of Greek feta. Then drain the pasta and pour it into the pan. Add the feta cubes and toss everything for a few moments.
Plate and serve this Zucchini Pasta to our guests or family! A perfect summer dish to enjoy even cold, you just need to quickly pass the pasta under cold water to stop the cooking, then toss it in the pan and let it cool. The feta should be added when the zucchinis are well cooled, and only then can you close everything in a container with a lid and store the pasta in the fridge. At this point, I just have to remind you that I look forward to seeing you on the blog with many other easy and delicious recipes, and I wish you bon appétit!!!
Zucchini Pasta Variations:
As previously mentioned, you can serve this zucchini and cheese pasta cold as well, perfect for office lunch or a spring picnic. You can also change the cheese by using a caciotta for example, or Philadelphia or another spreadable cheese to achieve a creamy effect.
