Some weeknights, pasta is the fastest idea that comes to mind, but I still need it to bring plant variety and protein with it. This zucchini feta pasta does both without slowing you down. You whip a whole slab of feta with Greek yogurt, olive oil, and a big handful of basil and mint until it’s smooth, creamy, and tangy. That’s your sauce sorted while the pasta cooks, no baking dish, no waiting for the oven.
The courgettes (zucchini) get 10 to 15 unhurried minutes in the pan, long enough to turn soft and golden and catch a little at the edges, which is exactly how you want them. Tossed through wholewheat pasta and sweet peas with all that herby whipped feta, it’s a creamy summer dinner in about half an hour, right when courgettes are at their cheapest and best.
What you’ll love about this recipe
The whipped feta sauce makes this dish. Instead of crumbles that never quite melt, you whip the whole slab with Greek yogurt and herbs into a smooth, tangy sauce, and it’s ready in the time it takes the pasta to boil.
- Creamy without any cream, the feta and yogurt do the whole sauce, but still tastes fresh and summery
- About 30 minutes start to finish, no oven involved for baking feta
- Plenty of plant variety, fiber and protein in one bowl
- Made for courgette season, when they’re everywhere, tender and cheap
- Leftovers make the best work lunch as a pasta salad
Ingredient notes
- Zucchini (courgettes) – sliced into half-moons so they keep a little bite
- Feta – a whole slab; block feta whips wonderfully
- Greek yogurt – makes the sauce creamy and light at the same time, with a gentle tang
- Wholewheat pasta – a short shape that holds sauce, like fusilli, with a nutty flavor that’s lovely against salty feta, plus extra fiber
- Frozen peas – cooked right in the pasta pot, no extra pan
- Lemon – zest goes in with the courgettes, and you can squeeze a little juice in at the end
- Garlic – mince three cloves and stir them in off the heat so it mellows without burning
- Basil and mint – a big handful, most whipped into the sauce, some saved for the top
How to make zucchini feta pasta (step-by-step)
Get the pasta going. Bring a large pot of well-salted water to a boil and cook the wholewheat pasta according to the packet.
Sauté the zucchini. While the pasta cooks, slice the zucchini in half lengthwise, then into half-moons. Not too thin, not too thick; you want them soft and lightly caramelized but still with a bite. Heat olive oil in a wide pan over medium heat and sauté for 10 to 15 minutes, letting them catch a little on the pan. Those golden edges are the flavor.
Garlic and zest off the heat. Take the pan off the heat and stir in the minced garlic and lemon zest. The warmth left in the pan is enough to soften them, without burning. Season lightly with salt.
Whip the feta. In a food processor or smoothie blender, whip the feta with the Greek yogurt, olive oil, most of the herbs, and plenty of black pepper until smooth and creamy.
Peas in with the pasta. A few minutes before the pasta is done, tip the frozen peas straight into the pot and simmer together. Reserve a cup of pasta water before draining, then loosen the whipped feta with a few splashes of it.
Bring it together. Add the drained pasta and peas to the pan of zucchini, squeeze in the lemon juice, and toss everything with the whipped feta sauce, adding more pasta water if it needs loosening. Serve topped with the reserved basil and mint and a flurry of grated parmesan if you like. Enjoy!
Pro Tips
- Block feta only. A slab in brine stays moist, and moisture is what lets it whip into something silky. Steer clear of pre-crumbled feta, it’s drier and will get grainy.
- Don’t rush the zucchini. Once you add them to the sizzling oil, refrain from moving them in the pan for a good 5 minutes or until you notice caramelization on one side. Then you can gently turn them. Medium heat and a bit of patience gets you golden, sweet courgettes instead of pale, watery ones.
- Save your pasta water. You need a few splashes to loosen the whipped feta into a sauce, so keep back more than you think you’ll need.
- Taste before you salt the sauce. Feta is already salty; I’d add a little salt to the zucchinis just after they’re done cooking. The sauce usually needs nothing beyond black pepper.
Nutritional benefits
Courgettes, peas, garlic, lemon, basil, and mint add up to a nice bit of plant variety, and the wholewheat pasta brings a nutty flavor plus extra fiber. Between the feta, Greek yogurt, and peas there’s a decent amount of protein too. None of it feels like health food, but a balanced meal great for your good gut bugs.
Servings
This recipe makes 4 generous portions.
What to serve with zucchini feta pasta
- Grilled chicken supreme if you’re feeding a crowd from the grill
- Fermented Pickled Cucumbers on the side; the cold crunch against the creamy pasta is a very good combination
- Serve next to a heap of Mediterranean stir fry, that one has at least seven plants
And for when you have zucchini coming out of your ears, I’d make:
- Courgette and feta fritters, the crispy-edged cousin of this pasta
- Courgette and peas soup with Parmesan crisps
variations and substitutions
- Make it a bigger meal: shredded rotisserie or grilled chicken tossed through at the end, for anyone who wants meat on the table.
- Add a little heat: chili flakes with the zucchini, or a spoon of chili oil over the top.
- Swap the peas: broad beans in early summer, edamame from the freezer any time.
- Herb swaps: dill works instead of mint, and lemon thyme is lovely too.
- Turn it into a pasta salad if you want to make it ahead.
If your garden is starting its annual courgette takeover, this is a very good place to send them. Whip a slab of feta and you’ve got a whipped feta pasta with a real creamy herby sauce.
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Creamy Zucchini Feta Pasta (Whipped Feta Sauce)
Ingredients
- 2 medium zucchini courgettes, sliced into half-moons
- 300 g wholewheat pasta
- 200 g frozen peas
- 1 lemon zest and juice
- 3 garlic cloves minced
- 3 tbsp olive oil for sautéing zucchini
- 1/2 tsp salt
For the whipped feta
- 200 g block feta
- 3 heaped tbsp Greek yogurt approx. 100 g
- 1 tbsp olive oil
- 1 handful fresh basil and mint most for the sauce, some to garnish
- 1/2 tsp black pepper
- Grated parmesan to serve (optional)
Instructions
Cook the pasta
- Bring a large pot of well-salted water to a boil and cook the pasta according to the packet. Later on, you can add frozen peas just before pasta finishes cooking.300 g wholewheat pasta
Sauté the zucchini
- Meanwhile, slice the zucchini in half lengthwise, then into half-moons, not too thin so they keep a bite.2 medium zucchini
- Heat 3 tbsp olive oil in a wide pan over medium heat and sauté the zucchini for 10 to 15 minutes, until soft, golden, and lightly caramelized at the edges.3 tbsp olive oil
- Take the pan off the heat and stir in the minced garlic and lemon zest. The warmth left in the pan will soften them without burning. Season with salt.3 garlic cloves, 1/2 tsp salt, 1 lemon
Make the whipped feta sauce
- In a food processor or smoothie blender whip the feta with the Greek yogurt, 1 tbsp olive oil, most of the herbs, and plenty of black pepper until smooth and creamy.200 g block feta, 1 tbsp olive oil, 1 handful fresh basil and mint, 1/2 tsp black pepper, 3 heaped tbsp Greek yogurt
- Loosen the whipped feta with a few splashes of pasta water.
Toss the pasta with the sauce
- A few minutes before the pasta is done, add the frozen peas to the pot and simmer together. Reserve a cup of pasta water, then drain.200 g frozen peas
- Add the drained pasta and peas to the zucchini pan, squeeze in the lemon juice, and toss with the whipped feta sauce, adding more pasta water if it needs loosening.
- Garnish with the reserved basil and mint and grated parmesan, if using.Grated parmesan
