Vegetarian keto zucchini pasta with tomato sauce & feta cheese

Time for pasta with soft-crunchy zucchini noodles dressed with tomato and feta cheese sauce... The mild zucchini taste along with the rich sour-sweet flavor of tomatoes and the salty feta cheese taste, is a combination of flavors that you will definitely savor!

Vegetarian keto zucchini pasta with tomato sauce & feta cheese
PREP
20 min
COOK
25 min
SERVINGS
4

Nutrition facts

Energy: 440 kcal
Protein: 8.8 gr
Fat: 42.1 gr
Net carbs: 7.5 gr

Ingredients

Sauce

400 gr tomatoes

4 tbsp(s) olive oil (54 gr)

2 clove(s) of garlic (6 gr)

1 tsp(s) dried ground oregano (2 gr)

salt (to taste)

ground black pepper (to taste)

120 gr vegetarian feta cheese

Noodles

800 gr zucchini(s)

6 tbsp(s) olive oil (81 gr)

salt (to taste)

ground black pepper (to taste)

Instructions

Tomato sauce with feta cheese

  1. Wash and dice the tomatoes or blend them in a food processor
    • Preferably use plum or classic tomatoes. Alternatively, use can crushed tomatoes
  2. Place a saucepan over medium heat and add the olive oil
  3. Chop the garlic and add it in the saucepan
  4. Saute until the garlic starts to turn golden (about 1-2 minutes)
  5. Then, add the tomatoes and season with oregano, salt and ground black pepper (to taste)
  6. Stir the ingredients and add 1/2 cup of water per 4 servings of sauce (adjust accordingly)
  7. Bring the sauce to boil and let it cook for 15 minutes
  8. When the sauce is ready to serve, crumble the feta cheese with your fingers or cut it in small cubes using a knife and add it in the sauce
  9. Stir and let it cook for one more minute

Zucchini noodles

  1. Wash the zucchinis and cut off their edges
  2. Use a julienne peeler or a spiralizer or a mandoline to make the zucchini noodles
  3. Place a deep skillet over medium-high heat, add the olive oil and the zucchini noodles and stir
  4. A couple of minutes later, water should be released from the zucchinis - if not add a bit of water in the skillet
  5. Based on your noodles thinness / thickness, cook for 5 to 7 minutes, while stirring frequently, until zucchinis are soft and crunchy at the same time (if it was pasta, we would describe it as al dente)
  6. Place on 4 dish(es) and season with salt and freshly ground black pepper
  7. Use a ladle to equally pour the sauce over the zucchini noodles and serve

Notes

✔ Do not add salt to the noodles while cooking, as it will result in zucchinis releasing more water than needed

Serving size: 1 medium zucchini (200gr / 7oz) noodles with about 1/2 cup of tomato-feta sauce

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