Easy Vegetarian Spaghetti with Zucchini, Tomato, and Feta

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 666 Calories

Ingredients

• ¾ cup heavy whipping cream
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• salt and freshly ground black pepper to taste
• 1 (8 ounce) package spaghetti
• 5 tomatoes
• 1 tablespoon chopped fresh basil, or to taste
• 1 teaspoon herbes de Provence
• 3 zucchini, cut into matchsticks
• 1 (8 ounce) package feta cheese, diced

Recipe Instructions

Step 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.

Step 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.

Step 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.