AI-generated
Penne with Zucchini and Feta
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/penne-with-zucchini-and-feta
About this recipe
Penne with zucchini and feta is a light yet filling dinner with sautéed zucchini and salty cheese. A brief sauté softens and lightly browns the zucchini, garlic adds a savory aroma, and feta combines with pasta cooking water to form a simple creamy sauce. Do not overcook the zucchini; it should retain some texture rather than turn mushy. Add the feta at the end so you can better control the sauce’s saltiness and consistency. Serve immediately, while the pasta is evenly coated with cheese and olive oil.
Ingredients
250 g penne pasta
1 large zucchini
80 g feta cheese
1 garlic clove
1 tablespoon olive oil
Steps
Cook the penne al dente according to the package instructions. Before draining, reserve some cooking water; its starch will help bring the feta and olive oil together into a sauce.
Wash and trim the zucchini, then cut into thin half-rounds. Peel and finely chop the garlic. Heat the olive oil in a wide frying pan over medium heat. Cook the zucchini for 4–5 minutes, stirring occasionally, until browned in places and softened. Add the garlic towards the end, once the zucchini is nearly ready, and stir just until fragrant.
Reduce the heat to low. Add the crumbled feta and a little pasta water at a time. Stir until the cheese forms a moist, slightly creamy sauce; small feta lumps may remain. Do not add all the water at once.
Add the penne and toss briefly with the zucchini and sauce. If the cheese thickens too much, add a little more reserved water so the pasta is coated in sauce rather than sitting in liquid.
Serve immediately. The zucchini should be tender but remain in pieces, and the feta should still be creamy; prolonged heating and stirring spoil this texture.
Estimated nutrition
Rate this recipe
1 rating
Comments