- 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
- 3/4 cup heavy whipping cream
- 1 tablespoon chopped fresh basil, or to taste
- 1 (8 ounce) package feta cheese, diced
- 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.
04/01/2018
recipepes.com
Easy Vegetarian Spaghetti with Zucchini, Tomato, and Feta, recipe
PT15M
PT1H
5
455 calories
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