Roasted zucchini, tomato and feta pasta

By thefoodcollective
July 31, 2017
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Author Notes:

This is a perfect light and fresh summer pasta, using the best of the season's ingredients. It's a great, easy way to use up any zucchini glut. There's barely any work involved, just chop some zucchini and tomatoes, put them to roast in the oven, put the pasta on and that's pretty much it.


Serves: 2

  • 200 grams tagliatelli
  • 2 zucchini
  • 10 cherry tomatoes

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • zest of half lemon
  • 70 grams feta
  • handful of parsley
  1. Preheat oven to 200C.
  2. Slice the courgettes, coat both sides with olive oil. Halve the tomatoes. Place on a baking sheet and roast in the oven for 15mins.
  3. Bring a pan of water to boil, add the tagliatelli, lower to a simmer and cook for 10 mins.
  4. Once the pasta is cooked, drain. Add the olive oil, lemon zest, a squeeze of lemon juice and mix well. Add the roasted courgettes, tomatoes, feta, parsley and a pinch of salt and pepper. Serve and enjoy!

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