Zucchini and Feta Pasta with Za’atar Pangrattato
Recipe Overview
Overview
This Zucchini and Feta Pasta with Za’atar Pangrattato is a refreshing take on a classic dish that brings together the best of Italian and Middle Eastern flavors. The star of the show is the zucchini, which is fried to a golden brown, adding a delightful crunch and rich flavor. The addition of feta cheese not only enhances the creaminess but also introduces a tangy element that pairs beautifully with the zucchini.
The za’atar pangrattato, a seasoned breadcrumb topping, adds an exciting texture and flavor contrast that elevates the dish. It’s a simple yet effective way to incorporate more crunch into pasta, which is often overlooked. The use of lemon juice and zest brightens the entire dish, making it feel light and fresh, perfect for any season.
As you prepare this recipe, the blending of the sautéed zucchini with lemon and pasta water creates a creamy sauce that clings to the casatelli pasta, ensuring each bite is packed with flavor. This dish not only showcases the versatility of zucchini but also encourages creativity in the kitchen, inviting you to explore different flavor combinations.
Overall, this recipe is not just about feeding the body; it’s about celebrating the joy of cooking and the beauty of combining diverse culinary traditions. Whether you’re looking for a comforting weeknight meal or something to impress at a dinner party, this Zucchini and Feta Pasta is sure to delight.
Recipe Details
Steps & Tips
Heat Panko breadcrumbs in a cast iron pan.
Tip: Use Panko breadcrumbs for more crisp and crunch due to their larger size.
Tip: Cut zucchini thicker to achieve a nice golden brown on the outside without turning mushy inside.
Slice zucchini into thicker pieces for frying.
Heat oil in a pan until hot.
Add zucchini to the hot oil and season with salt.
Peel and slice garlic into thin pieces.
Tip: Reserve pasta water to help adjust the sauce consistency later.
Cook casatelli pasta in salted boiling water.
Reserve two cups of pasta water before draining.
Transfer a third of the cooked zucchini to a blender.
Add lemon zest, lemon juice, and pasta water to the blender.
Blend until smooth.
Tip: Blend the zucchini with hot pasta water to melt the butter into the sauce.
Add the blended zucchini mixture back into the pan with the remaining zucchini.
Add the drained pasta to the pan with the zucchini mixture.
Gently fold in feta cheese into the pasta and zucchini mixture.
Tip: Use feta in brine for better flavor compared to vacuum sealed or pre-crumbled feta.
Top the pasta with zatar Pangrattato before serving.
Tip: Don't skimp on the zatar Pangrattato; it's a key part of the dish.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Feta
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Za'atar is a Middle Eastern spice blend that adds a unique flavor to dishes.
- •Feta cheese in brine is preferred for its flavor and texture compared to pre-crumbled varieties.
- •Casatelli pasta is designed to hold more sauce due to its unique shape.
- •Frying zucchini enhances its flavor through caramelization, adding depth to the dish.