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