About this recipe:A vegetarian pasta dish with a delicious cream sauce, vegetables and feta cheese. I make it quite a lot, because it is quick, cheap and tasty.
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
600g courgettes, juilienned
salt and pepper, to taste
1 teaspoon herbes de Provence
200ml single cream
chopped fresh basil, to taste
200g feta cheese, diced
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large saucepan of salted water to the boil then add the spaghetti and cook according to instructions on the packet, or until al dente. Drain and keep warm.
Meanwhile bring a second saucepan of water to the boil. Cut a cross into the skin of each tomato and place them into the boiling water for 1 minute. Take tomatoes out and immediately rinse with cold water. Peel, remove the central core and chop the pulp.
In a saucepan heat olive oil and cook and stir onion and garlic. Add courgettes and cook for about 5 minutes, stirring occasionally. Season with salt, pepper and herbes de Provence.
Add tomatoes and cream and bring to the boil. Remove from the heat and stir in basil and feta. Add spaghetti to the pan and toss until well combined. Serve immediately in warmed bowls.