Easy Vegetarian Spaghetti With Zucchini, Tomato, An

Name: Easy Vegetarian Spaghetti With Zucchini, Tomato, And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package spaghetti; 5 tomatoes; 3 tablespoons olive oil; 1 onion, diced; 2 cloves garlic, minced; 3 zucchini, cut into matchsticks; 1 teaspoon herbes de Provence; salt and freshly ground black pepper to taste; 3/4 cup heavy whipping cream; 1 tablespoon chopped fresh basil, or to taste; 1 (8 ounce) package feta cheese, diced

Servings: persons

1 (8 ounce) package spaghetti
5 tomatoes
3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
3 zucchini, cut into matchsticks
1 teaspoon herbes de Provence
salt and freshly ground black pepper to taste
3/4 cup heavy whipping cream
1 tablespoon chopped fresh basil, or to taste
1 (8 ounce) package feta cheese, diced

1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
2
Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp.
3
Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta; cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.

402

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (8 ounce) package spaghetti, 5 tomatoes, 3 tablespoons olive oil, 1 onion, diced, and more.

Yes, Easy Vegetarian Spaghetti With Zucchini, Tomato, And Feta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Vegetarian Spaghetti With Zucchini, Tomato, And Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions