Zucchini Pasta with Feta-Basil-Pistachio Crumble by @starinfinitefood

45 min

4 servings

🥒

2

Zucchini

🫒

3.5 tbsp

Olive oil

🌿

2 tsp

Dried oregano

🧂

1 tsp

Salt

⚫

Pepper

🫘

230 g

Chickpea penne

🥣

120 ml

Greek style yogurt

🌱

2 tbsp

Tahini

🌼

1 tbsp

Yellow mustard

🍁

2 tsp

Maple syrup

🍇

0.5 tbsp

Balsamic vinegar

🧄

1 tsp

Garlic powder

⚫

0.13 tsp

Pepper

💧

1 tbsp

Water

🥜

80 ml

Pistachios

🧀

80 ml

Feta cheese

🌿

3 tbsp

Fresh basil

🍋

0.5

Lemon zest

🧂

Salt

⚫

Pepper

  1. Preheat

    Preheat oven to 425.

  2. Add
    • Zucchini
    • Olive oil
    • Dried oregano

    Add zucchini to a large sheet pan with oil, oregano, salt and pepper, and toss to coat.

  3. Place
    • Zucchini

    Place the zucchini in the oven for 20-25 minutes, flipping halfway, until browned on both sides without burning.

  4. Roast
    • Greek style yogurt
    • Tahini
    • Olive oil

    While the zucchini roasts, add yogurt, tahini, olive oil, mustard, maple syrup, balsamic, oregano, garlic powder, salt, pepper and 1 tbsp of water, then whisk to combine.

  5. Add
    • Water

    For a thinner consistency, add water 1 tbsp at a time until you reach the desired consistency.

  6. Add
    • Pistachios
    • Feta cheese

    Add pistachios and begin to chop them, then add feta and continue chopping.

  7. Add
    • Fresh basil
    • Salt
    • Lemon zest

    Add basil and continue chopping, then add salt, pepper and lemon zest and chop until the mixture is combined and a crumble is created.

  8. Add
    • Chickpea penne
    • Zucchini

    Add the pasta to a medium bowl, add the zucchini and sauce, and toss to coat.

  9. Plate

    Plate and top with the crumble.

Zucchini Pasta with Feta-Basil-Pistachio Crumble by @starinfinitefood

45 min

4 servings

🥒

2

Zucchini

🫒

3.5 tbsp

Olive oil

🌿

2 tsp

Dried oregano

🧂

1 tsp

Salt

⚫

Pepper

🫘

230 g

Chickpea penne

🥣

120 ml

Greek style yogurt

🌱

2 tbsp

Tahini

🌼

1 tbsp

Yellow mustard

🍁

2 tsp

Maple syrup

🍇

0.5 tbsp

Balsamic vinegar

🧄

1 tsp

Garlic powder

⚫

0.13 tsp

Pepper

💧

1 tbsp

Water

🥜

80 ml

Pistachios

🧀

80 ml

Feta cheese

🌿

3 tbsp

Fresh basil

🍋

0.5

Lemon zest

🧂

Salt

⚫

Pepper

Preparation Steps

  1. Step 1/9

    Preheat oven to 425.

  2. Step 2/9

    Add zucchini to a large sheet pan with oil, oregano, salt and pepper, and toss to coat.

    🥒Zucchini
    🫒Olive oil
    🌿Dried oregano
    🧂Salt
    ⚫Pepper
    🍳Sheet pan

  3. Step 3/9

    Place the zucchini in the oven for 20-25 minutes, flipping halfway, until browned on both sides without burning.

    🥒Zucchini
    🍳Sheet pan

  4. Step 4/9

    While the zucchini roasts, add yogurt, tahini, olive oil, mustard, maple syrup, balsamic, oregano, garlic powder, salt, pepper and 1 tbsp of water, then whisk to combine.

    🥣Greek style yogurt
    🌱Tahini
    🫒Olive oil
    🌼Yellow mustard
    🍁Maple syrup
    🍇Balsamic vinegar
    🌿Dried oregano
    🧄Garlic powder
    🧂Salt
    ⚫Pepper
    💧Water
    🥄Whisk
    🥣Mixing bowl

  5. Step 5/9

    For a thinner consistency, add water 1 tbsp at a time until you reach the desired consistency.

    💧Water
    🥣Mixing bowl

  6. Step 6/9

    Add pistachios and begin to chop them, then add feta and continue chopping.

    🥜Pistachios
    🧀Feta cheese
    🔪Knife
    🪵Cutting board

  7. Step 7/9

    Add basil and continue chopping, then add salt, pepper and lemon zest and chop until the mixture is combined and a crumble is created.

    🌿Fresh basil
    🧂Salt
    ⚫Pepper
    🍋Lemon zest
    🔪Knife
    🪵Cutting board

  8. Step 8/9

    Add the pasta to a medium bowl, add the zucchini and sauce, and toss to coat.

    🫘Chickpea penne
    🥒Zucchini
    🥣Mixing bowl

  9. Step 9/9

    Plate and top with the crumble.

Composition

Ingredients

Types

Vegetables, Oils, Spices, Grains, Legumes, Dairy, Condiments, Sweeteners, Liquids, Nuts, Herbs, Fruits

Ingredients

Zucchini, Olive oil, Dried oregano, Salt, Pepper, Chickpea penne, Greek style yogurt, Tahini, Yellow mustard, Maple syrup, Balsamic vinegar, Garlic powder, Water, Pistachios, Feta cheese, Fresh basil, Lemon zest

Notes

Zucchini (sliced into ½ inch rounds), Olive oil (for the zucchini), Dried oregano (for the zucchini), Salt (for the zucchini), Pepper (to taste, for the zucchini), Chickpea penne (Banza chickpea penne, cooked according to package), Greek style yogurt (for the sauce), Pepper (for the sauce), Water (to thin, 1-3 tbsp as needed), Pistachios (for the crumble), Feta cheese (for the crumble), Fresh basil (for the crumble), Lemon zest (zest of half a lemon), Salt (for the crumble), Pepper (for the crumble)

Allergens

Milk, Sesame, Mustard, Sulphites, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian

Calories

480 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 48g, Fat: 24g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 2.5mg, Potassium: 620mg, Magnesium: 60mg, Sodium: 680mg

Vitamins

Vitamin A: 220µg, Vitamin C: 20mg, Vitamin K: 25µg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Sheet pan, Whisk, Mixing bowl, Cutting board, Knife

Appliances

Oven

Type

Type

Type Of Dish

Pasta, Main course

Occasions

Everyday meal, End of summer

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crunchy, Tender

Flavors

Tangy, Savory, Creamy, Nutty, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,refrigerated), crumble topping : up to 5 days (store separately in an airtight container,refrigerated)