Skip to main content New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 666 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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 g fat; 59.4 g carbohydrates; 19.8 g protein; 112 mg cholesterol; 716 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

Quick and super delicious!!!

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...