Spaghetti With Feta, Zucchini and Mint |
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Prep Time: 2 Minutes Cook Time: 13 Minutes |
Ready In: 15 Minutes Servings: 4 |
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You may miss the oil, you may miss the cheese, but this recipe is not only very simple to make but is very healthy and flavoursome, and costs only $A2.65 per serve. It has been adapted from a recipe in the January 2009 issue of the 'Australian Healthy Food' magazine. If you find this recipe just too frustratingly fat-free, add some parmesan just before serving! Ingredients:
400 g spaghetti |
500 g zucchini, trimmed, thinly shredded lengthways |
2 garlic cloves (to taste) |
150 g reduced-fat feta cheese, crumbled |
1 bunch mint leaf, finely picked |
1 teaspoon lemon juice |
1 teaspoon dried rosemary |
1 teaspoon dried sage |
2 tablespoons pine nuts, toasted |
Directions:
1. Add the pasta and whole garlic cloves to a large pan of boiling water and cook according to the packet directions; drain and return to the pan; chop or mince garlic and return to the pan.
2. Bring a large pan of water to the boil, add the zucchini and cook for 1-2 minutes or until the zucchini is just tender; drain; add the zucchini, feta, mint leaves, lemon juice, rosemary, sage and pine nuts to the pasta and garlic; toss until well-combined.
3. Serve immediately.
4. NOTE: pine nuts burn easily and taste very bitter if blackened. When toasting, place over a gentle heat and shake the pan regularly until the pine nuts are lightly golden.
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