Spaghetti With Feta, Zucchini And Mint - cooking recipe

Ingredients

400 g spaghetti
500 g zucchini, trimmed, thinly shredded lengthways
2 garlic cloves (to taste)
150 g reduced-fat feta cheese, crumbled
1 bunch mint leaf, finely picked
1 teaspoon lemon juice
1 teaspoon dried rosemary
1 teaspoon dried sage
2 tablespoons pine nuts, toasted

Preparation

Add the pasta and whole garlic cloves to a large pan of boiling water and cook according to the packet directions; drain and return to the pan; chop or mince garlic and return to the pan.
Bring a large pan of water to the boil, add the zucchini and cook for 1-2 minutes or until the zucchini is just tender; drain; add the zucchini, feta, mint leaves, lemon juice, rosemary, sage and pine nuts to the pasta and garlic; toss until well-combined.
Serve immediately.
NOTE: pine nuts burn easily and taste very bitter if blackened. When toasting, place over a gentle heat and shake the pan regularly until the pine nuts are lightly golden.