Pasta with zucchini, sun‑dried tomatoes and feta

Ingredients

• 400 g spaghetti
• Salt
• 2 cloves garlic
• 2 zucchinis
• 100 g sun‑dried tomatoes in oil (drained)
• 3 stems basil
• 75 ml dry white wine
• 75 ml vegetable broth
• black pepper (freshly ground)
• 200 g goat fresh cheese

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Peel and finely chop the garlic. Wash, trim and grate the zucchini. Drain the tomatoes, reserve the oil and slice them into thin strips. Shake off excess moisture from the basil leaves and pluck them.

3. 3.

   Heat 2 tbsp tomato oil in a pan and sauté the garlic until translucent. Add the zucchini and tomatoes, cook briefly, then deglaze with white wine. Pour in the broth and simmer over medium heat for about 5 minutes. Season with salt and pepper.

4. 4.

   Crush the cheese with a fork. Drain the pasta, add it to the pan, toss gently, and serve on plates topped with the crumbled cheese and basil leaves.