Zucchini and Feta Pasta Recipe

Prep Time: 5

Cook Time: 25

This simple and bright, lemony pasta is perfect for a vegetarian summer dinner.

jump toRECIPE

I had a similar dish on my recent trip to Thessaloniki, Greece and knew I just had to make my own variation. In this pasta recipe zucchini sautéed in oil is tossed with spaghetti with butter and lemon to create a light and bright sauce topped with crumbled feta cheese and dill. This dish, like a Greek mashup of pasta al limone and spaghetti alla nerano comes together in 30 minutes for a delicious weeknight dinner.

Zucchini and Feta Pasta Recipe

Zucchini and Feta Pasta Recipe

Key Ingredients in This Recipe

Zucchini – Zucchini or courgette is a summer squash with a mild, slightly sweet flavor in season in the summer months but typically available year round. In this recipe I cook the zucchini until it’s just tender.
Lemons – I first remove the seeds from the lemons (so they don’t end up in the pasta) then squeeze the lemon juice from the lemons and toss the halves into the pasta so any last drop will flavor the vibrant sauce.
Fettuccine – Fettuccine is a long flat noodle shape made from egg and flour dough. It’s wider than linguine and thinner than pappardelle.
Feta – This dish is topped off with crumbled feta cheese. Feta must be made with either sheep’s milk or a combination of sheep’s milk and up to 30% goat milk. It’s a PDO product so if you want authentic cheese, look for the PDO label which assures it was actually produced in Greece. This Greek cheese can be found in a block and crumbled or purchased already crumbled. It’s served over the pasta and tossed just before serving so the cheese slightly melts into the sauce.
Dill – Finishing the dish with fresh dill complements the Feta cheese in this dish.

How to Make Zucchini and Feta Pasta

cooled Zucchini for Zucchini and Feta Pasta Recipe

Step 1: Cook the zucchini.

Heat a large nonstick skillet or large sauté pan over medium heat, add the oil and heat through. Add the zucchini, working in batches if needed so as not to overcrowd the pan. Sauté, until the zucchini is tender, about 4 minutes. Season with salt and pepper and remove the cooked squash to a bowl and set aside, continuing with the remaining zucchini if needed.

Step 2: Cook the pasta.

Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta cooking water then drain the noodles and return them to the pot.

pasta with lemon for Zucchini and Feta Pasta Recipe

Step 3: Toss with lemon.

Add the butter and squeeze the lemons over the pasta, adding the squeezed lemon halves to the pot and tossing to combine until the butter has melted.

Step 4: Add zucchini.

Add the zucchini to the pasta and toss once more, adding about ¼ cup of the pasta cooking water if needed.

Step 5: Assemble and serve.

Top with the feta and dill and toss once more before serving. Portion into warmed serving bowls and serve immediately.

Tips and Tricks for This Recipe

Swaps and substitutions

Feta can easily be substituted by using freshly grated Parmesan cheese for a more traditional Italian twist on this recipe.
Try adding other favorite summer vegetables to this dish like yellow squash or diced tomatoes.
Try swapping the dill for chopped fresh basil.
This recipe can easily be doubled to serve more.

How to Reheat Pasta

I recommend using either the microwave or stovetop to reheat this zucchini and feta pasta recipe. To reheat on the stovetop I recommend adding the cooked pasta to a sauté pan or medium pot over low heat. Add ½ cup of water and cover, tossing occasionally until heated through.

Zucchini and Feta Pasta Recipe in white serving bowl with lemon and dill

Other Recipes to Try

If you enjoy this zucchini and feta pasta recipe, I recommend giving these recipes a try. Follow me on Instagram for more updates:

Zucchini and Feta Pasta Recipe

zucchini and feta fettuccine pasta topped with dill

Print Pin

Prep Time 5

Cook Time 25

Serves

Ingredients:

¼ cup extra-virgin olive oil
3 small zucchini, thinly sliced into half moons
Kosher salt, as needed
Freshly ground black pepper, as needed
½ pound fettuccine pasta
4 tablespoons unsalted butter, cut into ½” pieces
2 medium lemons, halved and seeds removed
¾ cup crumbled feta
1 tablespoon chopped fresh dill

Instructions:

Heat a large nonstick skillet or large sauté pan over medium heat, add the oil and heat through. Add the zucchini, working in batches if needed so as not to overcrowd the pan. Sauté, until the zucchini is tender, about 4 minutes. Season with salt and pepper and remove the cooked squash to a bowl and set aside, continuing with the remaining zucchini if needed.
Bring a large pot of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta cooking water then drain the noodles and return them to the pot.
Add the butter and squeeze the lemons over the pasta, adding the squeezed lemon halves to the pot and tossing to combine until the butter has melted.
Add the zucchini to the pasta and toss once more, adding about ¼ cup of the pasta cooking water if needed.
Top with the feta and dill and toss once more before serving. Portion into warmed bowls and serve immediately.

Zucchini and Feta Pasta Recipe