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Serves: 4
400g spaghetti ( I prefer Quinoa Pasta)
5 small courgettes, trimmed, thinly shredded lengthways
150g feta, crumbled
1 bunch mint
2 tablespoons pine nuts, toasted
olive oil , salt & pepper
Step 1
Cook pasta in a large saucepan following packet directions until al dente. Drain and return to saucepan.
Step 2
Meanwhile, bring a large pan of water to the boil. Add courgettes. Cook for 1-2 minutes, or until just tender. Drain. Add courgettes, feta, mint and pine nuts, oil to pasta. Toss until well combined. Serve immediately.
Nutrition info.
Calories:  464cal / Protein:  23g / Fat: 11g / Carbohydrates: 70g

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