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Zucchini spaghetti with linguine in an orange bowl with basil garnish.

Zucchini Spaghetti with Linguine, Olives and Feta

LindySez
Zucchini Spaghetti with Linguine, Olives and Feta is so easy to make, it’s not only vegetarian, it’s delicious. Once everything is prepped, it cooks in about 10 minutes. It has a great combination of flavors with the sun-dried tomatoes and olives adding meatiness; fresh tomato and basil provide freshness, and the Feta cheese adds richness and saltiness. Of course, the pasta gives structure, and the zucchini spaghetti adds bulk and crunch..
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course, Pasta, Vegetarian
Cuisine LindySez Fusion
Servings 2 servings
Calories 363 kcal

Ingredients
  

  • 2 ounces linguine cooked al dente, ½ cup pasta water reserved
  • 2 - 3 medium zucchini
  • 1 tablespoon extra virgin olive oil or as needed
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped sun-dried tomato pack in oil, drained
  • ¼ cup pitted kalamata olives cut into halves, or other dark brined olive
  • 2 large handfuls fresh spinach
  • ½ cup diced tomato about 2 Roma tomatoes
  • 2 ounces Feta cheese crumbled
  • 4 - 6 fresh basil leaves
  • Red pepper flakes optional
  • Salt and freshly ground pepper to taste
  • Additional Feta for topping if desired

Instructions
 

  • Using a mandolin, julienne peeler, spiralizer, or your awesome knife skills, cut the zucchini into spaghetti-like strands, leaving the soft center and seeds for another use.
  • Heat the oil in a skillet over medium heat; add the garlic, and zucchini spaghetti, cook, tossing often, for 2 minutes; add the cooked linguine; cook, tossing for 2 minutes then add the sun-dried tomatoes, olives, and spinach; along with half the pasta cooking water. Cook, tossing the ingredients well together until the spinach has wilted and all is hot. 
  • Remove the pan from heat; add the fresh tomatoes and red pepper flakes, if using; toss until hot and the tomatoes just begin to break; tear the basil leaves into the pan and toss, then add the crumbled feta. Toss well to combine. Add a little of the remaining pasta water if it seems too dry. Top with additional feta, if desired. Makes 2 servings

Notes

LindySez: Since Feta cheese is salty, be very judicious when adding salt while cooking. Also, the pasta cooking water that has been reserved has a good deal of salt so I generally wait until it's all done, then taste and adjust adding salt only as needed. 

Nutrition

Serving: 1gSodium: 740mgFiber: 5gCholesterol: 25mgCalories: 363kcalPolyunsaturated Fat: 8gSaturated Fat: 5gFat: 21gProtein: 12gCarbohydrates: 35g
Keyword 30-minute dinner, vegetable pasta, zoodles
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