Angel Hair Pasta with Zucchini, Mint & Feta


Preparation info

  • Difficulty


  • Serves


Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

This is light, elegant and very quick. You can get the preparation done and sauté the zucchini while the pasta is cooking and then just mix it all together.


  • 3 tablespoons olive oil
  • 2 small zucchini (courgettes), finely sliced
  • 2 garlic cloves, peeled and squashed a bit
  • ½ teaspoon dried mint
  • 100 g( oz) feta cheese, cut into small blocks
  • 1 tablespoon lemon juice
  • 250 g(9 oz) angel hair pasta
  • olive oil, to serve
  • grated parmesan cheese, to serve


Heat the olive oil in a large non-stick frying pan and add the zucchini and garlic. Sauté over quite high heat until the zucchini are cooked through and golden in places. If the garlic starts to burn, sit it on top of the zucchini. Season very lightly with salt and remove from the heat. Toss in the mint, crushing it between your fingers, and add the feta and lemon juice to the pan.

Meanwhile, cook the pasta in boiling salted water, following the packet instructions. Drain the pasta, not too thoroughly, and save a little cooking water. Toss the pasta directly into the zucchini pan, if it fits. If not, return it to its own pan and add the zucchini sauce. Add a tablespoon or two of olive oil and toss quickly and thoroughly to mix it all through (add a little cooking water if it seems at all dry). Serve immediately, with parmesan and an extra drizzle of olive oil, if you like.