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Easy Vegetarian Spaghetti with Zucchini, Tomato, and Feta

Rated as 5 out of 5 Stars

"This easy vegetarian spaghetti recipe with zucchini, tomatoes, garlic, and feta cheese in a cream sauce is quick to cook and so delicious that I make it almost once a week."
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35 m servings 666
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
  2. Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp.
  3. Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta; cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.


  • Cook's Note:
  • If you're in a rush, you don't need to blanch the tomatoes.

Nutrition Facts

Per Serving: 666 calories; 40.2 59.4 19.8 112 716 Full nutrition

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Read all reviews 4
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Deliciously easy. I omitted the herbs de Provence because I don’t care for highly fragrant herbs on my spaghetti, and did change a few measurements because, as my husband says, for some reaso...

Quick and super delicious!!!

So simple and so delicious!

whole family loved it