Pasta with courgettes and fetta cheese

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From Pasta with courgettes and fetta

Στα κυπριακά δαμαί

Ingredients (for 4 hungry ones)
500 gr of pasta of your choice
3-4 small courgettes
1 onion
2 cloves of garlic
200gr of fetta cheese
lots and lots of dried mint
salt

Execution
Chop the garlic very finely and dice the onion. Cut the courgettes and have your mint and cheese on stand by. Lightly fry the garlic and onion in some olive oil on a low fire for a few minutes. Add the courgettes and stir them lightly until they are nicely coated with the oil. You don’t need much olive oil at all, just enough to be able to saute the onions in. I sometimes peel the courgettes, as their skin might be bitter if they’re not very fresh. Crush the mint in the courgettes. Add some water to the frying pan, just enough to half-cover the courgettes, and then cover the pan with a lid, allowing it to lightly simmer for about 20 minutes. This way your courgettes become steamed rather than fried, which makes the dish nice and light. Stir it a couple of times and when the courgettes are nice and soft, add the fetta, all crumbled, and stir for 1-2 minutes. Turn off and set aside. You’ll notice I didn’t add salt to the sauce-the fetta more than compensates for it.

For the pasta, just bring some salted water to the boil, add your pasta and cook for the designated time. Drain it and then add the sauce, giving it a good stir. You’ll notice I didn’t add salt to the sauce-the fetta more than compensates for it.



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This entry was posted in cookery, Courgettes, fetta, food, herbs, mediterranean food, mint, pasta, pasta recipe, recipes, vegetables, vegetarian, zucchini. Bookmark the permalink.

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