Ingredients with Measurements:
- 1 pound ginestrata pasta
- 2 medium zucchinis, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking zucchini
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the ginestrata pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and minced garlic and sauté until the zucchini is tender and lightly browned, about 5-7 minutes.
3. Drain the cooked pasta and add it to the skillet with the zucchini. Toss to combine.
4. Add the crumbled feta cheese and chopped parsley to the skillet and stir to combine.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Serve hot
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories per serving: 425
- Fat: 20g
- Carbohydrates: 48g
- Protein: 14g
- Fiber: 3g
Substitutions for ingredients:
- Ginestrata pasta can be substituted with any other type of pasta
- Zucchini can be substituted with yellow squash or eggplant
- Feta cheese can be substituted with goat cheese or blue cheese
Variations:
- Add cherry tomatoes or roasted red peppers for extra flavor and color
- Substitute the parsley with basil or cilantro for a different herb flavor
- Add cooked chicken or shrimp for a protein boost
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the dish
- Don't overcook the zucchini, as it can become mushy
- Use a good quality olive oil for the best flavor
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in a large pasta bowl or individual bowls
- Garnish with additional chopped parsley or crumbled feta cheese
Garnishes:
- Chopped parsley
- Crumbled feta cheese
Pairings:
- Serve with a side salad or garlic bread
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta is too dry, add a splash of pasta water or olive oil to loosen it up
- If the zucchini is too watery, drain off any excess liquid before adding the pasta and cheese
Food safety advice:
- Be sure to cook the pasta and zucchini to the appropriate temperature to avoid any foodborne illnesses
Food history:
- Ginestrata is a type of pasta that originated in Italy and is traditionally made with eggs and flour
Flavor profiles:
- This dish is savory and slightly tangy from the feta cheese, with a fresh herb flavor from the parsley
Serving suggestions:
- Serve as a main dish for a vegetarian meal or as a side dish for a larger meal
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Region: Greek