Vegetarian
Fresh and zesty, this feta-filled pasta is a fast solution to weeknight hunger. With a creamy, baked sauce pumped up with greens and tossed with spaghetti, it's an all-round box-ticker for a quick, tasty and satisfying dinner.
Preheat oven to 200°C fan-forced. Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 60ml (¼ cup) pasta cooking water.
Halve zucchini lengthways and thinly slice into half-moons. Finely zest lemon half. Crush garlic. Pick oregano leaves from their stems and roughly chop.
Place zucchini in a baking dish with olive oil, honey, ¼ teaspoon salt and pepper. Crumble over feta and mix to combine. Bake for 15 minutes or until slightly caramelised.
Remove baking dish from oven, add garlic, lemon zest, cream and most of the oregano (reserving some to serve) and bake for a further 3–4 minutes or until cream is bubbling.
Add pasta, spinach leaves and reserved cooking water to baking dish and mix until spinach has wilted. Season to taste with salt and pepper.
Cut lemon into wedges. Divide pasta between bowls and sprinkle with remaining oregano. Serve with lemon wedges.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami
