Creamy Cold Pasta with Zucchini and Feta

Name: Creamy Cold Pasta with Zucchini and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 140 g short pasta; 2 zucchini; 1 onion; 2 garlic clove; 1 handful basil; 250 g Greek yogurt; 1/2 lemon juice; 60 g feta; 1 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 lemon zest

Short pasta coated in a creamy sauce made with roasted zucchini, Greek yogurt, basil, and lemon, then topped with feta and lemon zest. Enjoy it cold or lukewarm.

Total time : 30 min
Servings : 2 servings
Difficulty : Easy

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Nutrition · per serving · Estimate

616 kcal

Protein

31 g

Carbs

77 g

Fat

22 g

Macronutrients

Protein

63% RI

31 g

Carbs

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FlorianShared by @florian

Creamy Cold Pasta with Zucchini and Feta

YouTube · Amandine Poggioli

Watch the original

black pepper1 tsp

lemon zest1

Steps

1
Preheat the oven to 200 °C.
2
Cook the pasta in boiling water for about 10 minutes, then drain and rinse under cold water.
10 min
3
Cut the zucchini into thick strips, chop the onion, and arrange the garlic cloves on a baking sheet.
4
Add the olive oil, season with salt and pepper, then roast the zucchini, onion, and garlic in the oven at 200 °C for 20 minutes.
20 min
5
Blend the roasted vegetables with the basil, Greek yogurt, and lemon juice until smooth and creamy.
6
Pour the sauce over the pasta and mix thoroughly.
7
Divide the pasta between two containers, then sprinkle with crumbled feta and lemon zest.

30% RI

77 g

of which sugars

12% RI

11 g

Fat

31% RI

22 g

of which saturates

43% RI

8.5 g

Fiber

28% RI

7.1 g

Minerals

Sodium

57% RI

1366 mg

Potassium

74% RI

1489 mg

Calcium

47% RI

379 mg

Iron

34% RI

4.7 mg

Magnesium

37% RI

139 mg

Zinc

43% RI

4.3 mg

Vitamins

Vitamin C

103% RI

83 mg

Vitamin D

2% RI

0.1 µg

Vitamin A

13% RI

101 µg

Vitamin B6

43% RI

0.6 mg

Vitamin B12

20% RI

0.5 µg

12/12 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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