Zucchini tagliatelle with feta and lemon

A great combination of pasta and zoodles for a bit of late summer on my plate

Course dinner, Light lunch

Cuisine seasonal

Keyword zoodles, zucchini

Prep Time 30

Cook Time 15

Total Time 45

Servings 4 portions

2 garlic cloves finely sliced
3 table spoons olive oil
3 table spoons oregano leaves cut basil would also work if you don't have fresh oregano leaves
3 zucchini finely sliced - depending on the size of your zucchini, you might want to cut them into half or quarter first
150 g feta broken up into pieces
1 dl vegetable stock
pepper

2 zucchini if possible each a yellow and a green one
300 g tagliatelle if possible emmer wheat pasta...but egg pasta would also work very well
1 bio lemon zest and 1 table spoon of juice

Heat the olive oil and on a moderate heat add the garlic and oregano leaves. Fry until the garlic gets brown, but be careful not to burn it.
Add the cut zucchini and fry for a good 4 - 5 minutes.
Add the pieces of feta and stir until it has melted and your sauce is creamy. Before turing the heat off, add some freshly ground pepper. Keep the sauce warm by putting a lid onto your pan.

Peel the zucchini with a potato peeler the long side into fine strips. To even out with the tagliatelle, you will need roughly 300g of zoodles. Set them aside.
Bring a large pot of water to boil, add some salt and cook your tagliatelle as you normally would. About 1 minute before they are al dente, add the zoodles and bring them to a boil together with the tagliatelle. Once they are al dente, drain them and add your sauce to the pasta and zoodles.
While stirring, add the lemon zest, lemon sauce and a good grind of pepper.

Roast your pine nuts - again, be careful not to turn the heat on too high as you don't want your pine nuts to burn. Once they are nice and golden, set them aside. This can be done in advance.
To serve, add some chopped basil leaves and your roasted pine nuts.