Zucchini Pasta Recipe

This is the zucchini pasta everyone needs to try at least once! It's a great way to use up a mountain of zucchinis/courgettes because it cooks down to barely anything. If you have a huge harvest of zucchini this season, then you must make this!
This zucchini pasta is easy, light and hardly takes 20 minutes to put together. It's the perfect zucchini recipe when you need a quick meal. This Zucchini pasta might seem simple but even those who don't like zucchini will eat every last bite of this delicious zucchini dish!
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RECIPE (2 servings)
INGREDIENTS:
1 large or 2 medium zucchini’s
3-4 garlic cloves
20 Italian basil leaves
40g/1.5 oz feta cheese
120g/4 oz pasta (any kind)
4 tbsp extra virgin olive oil
Salt, pepper and water as needed

METHOD:
1. Set a pot of salted water to boil
2. Grate zucchini using the large side of a box grater and mince garlic
3. Blend feta cheese, basil, 2 tbsp of extra virgin olive oil and black pepper until smooth. If needed add 1-2 tbsp of water
4. On low flame, heat 2 tbsp extra virgin olive oil and sauté garlic for 30 seconds
5. Set the flame to medium, sauté zucchini with a pinch of salt
6. Start cooking the pasta simultaneously
7. Cook the zucchini until it’s soft. It should release water and be ready by the time the pasta is al dente
8. Toss in the cooked pasta along with half a cup of pasta water. Mix well to combine everything
9. Switch off the flame. Add the basil feta purée and mix until the pasta turns creamy. Add some pasta water if the sauce is too thick
10. Garnish with some more black pepper and enjoy you delicious zucchini pasta!
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SUBSTITUTES:
• No basil
Use 20-25 mint leaves

• No feta cheese?
Use ricotta or cottage cheese. Parmesan cheese can also be used
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TIPS:
• The feta basil sauce can also be used for zoodles/zucchini noodles
• This pasta tastes great the next day as well. Toss in some cherry tomatoes, olives and bell peppers to make a pasta salad
• Add sautéed shrimp for added protein
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