Spaghetti With Feta, Zucchini And Mint

1. 1

   Add the pasta and whole garlic cloves to a large pan of boiling water and cook according to the packet directions; drain and return to the pan; chop or mince garlic and return to the pan.

2. 2

   Bring a large pan of water to the boil, add the zucchini and cook for 1-2 minutes or until the zucchini is just tender; drain; add the zucchini, feta, mint leaves, lemon juice, rosemary, sage and pine nuts to the pasta and garlic; toss until well-combined.

3. 3

   Serve immediately.

4. 4

   NOTE: pine nuts burn easily and taste very bitter if blackened. When toasting, place over a gentle heat and shake the pan regularly until the pine nuts are lightly golden.

* Per serving · 4 servings · Values may vary.

No additional tips available.