Feta & courgette fettuccine

Name: Feta & courgette fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 180 g fettuccine (or Essential Spaghetti); 3 tsp extra virgin olive oil; 20 g Cooks’ Ingredients Breadcrumbs; ½ tsp fennel seeds, crushed; 1 Essential Courgette, cut into 0.5cm half moons; 180 g pack Whipped Feta Dip with Sundried Tomatoes; ½ unwaxed lemon, zest and juice; ½ x 25g pack basil, leaves only

Ready-made whipped feta makes this dish deliciously creamy – just add enough pasta water to get that sauce super-silky.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

180g fettuccine (or Essential Spaghetti)
3 tsp extra virgin olive oil
20g Cooks’ Ingredients Breadcrumbs
½ tsp fennel seeds, crushed
1 Essential Courgette, cut into 0.5cm half moons
180g pack Whipped Feta Dip with Sundried Tomatoes
½ unwaxed lemon, zest and juice
½ x 25g pack basil, leaves only

Method

Bring a large pan of salted water to the boil; cook the pasta for 1 minute less than the pack instructions. Meanwhile, put a large frying pan over a medium-high heat. Add 1 tsp oil and the breadcrumbs; toast for about 3 minutes, until golden. Tip into a small bowl and set aside. Add the remaining 2 tsp oil and the fennel seeds to the pan; leave to sizzle for 30 seconds. Stir in the courgette and a pinch of salt. Cook over a medium-high heat for about 6 minutes, stirring often, until soft and starting to colour.
Drain the pasta, reserving a mugful of the cooking water. Add the whipped feta and tomatoes to the courgette pan, then stir in the pasta, splashing in a good glug of the reserved pasta water to combine into a silky sauce. Season, take off the heat, stir in the lemon zest and juice and most of the basil. Divide between plates and scatter over the remaining basil and the toasted breadcrumbs. Enjoy straight away.