Spaghetti with feta, mint, courgettes and garlic

Athinagoras Kostakos

Athinagoras Kostakos

11th July 2018
Athinagoras Kostakos

Spaghetti with feta, mint, courgettes and garlic

Courgettes (also known as zucchini) are a delicately flavoured squash vegetable. This spaghetti pasta recipe is perfect summer food - just adjust the quantities depending on how many servings you need.


  • Spaghetti
  • 10 slices courgette
  • 10 cloves garlic
  • Parsley
  • Crumbled feta
  • Panko breadcrumbs
  • 75mls virgin olive oil
  • 25mls ice water
  • 100mls chicken stock
  • Garlic oil
  • Salt, Pepper and bonito to taste
  • To serve: butter, freshly chopped mint, lemon juice


To make the Garlic Parsley Paste:
Take 10 cloves of garlic and place in a blender with a bunch of parsley - ensure you remove the thick stalks of the parsley.
Blend with 75ml of virgin olive oil, and 25ml of ice water, into a smooth paste. Season to taste with salt, pepper and bonito.
To make Courgette (Zucchini) Spaghetti:
In a pan, use a little olive oil to lightly cook ten courgette slices on a medium to high heat. Add a splash of garlic oil and approximately 100ml chicken stock.
Bring this to a gentle simmer, take a tablespoon of the garlic parsley paste and add to the pan. Season to taste with salt and bonito.
Cook the spaghetti to al dente and add to the sauce on a low heat. You can thicken the sauce to the required thickness by using a roux.
Finish the spaghetti in the pan with a few cubes of butter, freshly chopped mint and a little lemon juice.
To plate the dish:
Place the spaghetti in a pile and top with fresh mint, crumbled feta and Panko breadcrumbs that have been toasted with garlic oil.

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