Wheat noodles with zucchini and feta
2 servings
20 minutes
Wheat noodles with zucchini and feta is a refined dish of European cuisine that embodies the harmony of freshness and rich flavor. Its recipe has roots in Mediterranean traditions where juicy vegetables and delicate cheeses create light yet exquisite dishes. Crispy bacon complements the softness of zucchini and the sweetness of young peas, while fresh mint adds a refreshing accent. Lemon juice enhances the flavor palette with a slight tang that pairs perfectly with creamy feta. This dish is perfect for a light lunch or dinner, impressing with its simplicity in preparation and richness of flavor nuances. It should be served hot with crumbly cheese and aromatic mint leaves, making each forkful a true gastronomic delight.
1
Prepare all the ingredients.
2
Cut the bacon into strips.
- Bacon: 100 g
3
Place the bacon in a cold skillet and turn on medium heat.
4
At this time, slice the zucchini into half rings.
- Baby courgettes: 1 piece
5
Cut the mint into thin strips.
- Fresh mint: 2 sprigs
6
When the bacon turns golden, add zucchini and young green peas. Quickly fry over high heat.
- Bacon: 100 g
- Baby courgettes: 1 piece
- Snap peas: 100 g
7
Boil water in a large pot, add a teaspoon of salt. Add wheat noodles to the pot and cook for about a minute.
- Wheat noodles: 150 g
- Salt: 0.5 teaspoon
8
Then drain into a colander and quickly rinse under cold water.
9
Mix the noodles with vegetables and bacon.
- Wheat noodles: 150 g
- Baby courgettes: 1 piece
- Snap peas: 100 g
- Bacon: 100 g
10
Squeeze the juice of half a lemon, add pepper and salt if needed.
- Lemon: 0.5 piece
- Ground black pepper: pinch
- Salt: 0.5 teaspoon
11
Serve the noodles topped with feta.
- Feta cheese: 60 g
12
Garnish the noodles with young zucchini and feta with mint leaves.
- Fresh mint: 2 sprigs