Page title and description
Sauces, conserves & preserves
Courgette, tomato and feta sauce
This beautiful tricoloured pasta sauce makes a good, easy vegetarian weeknight dinner. This goes well with fresh penne, but use whatever pasta you have. In the absence of mint, basil also makes a good garnish
Ingredients
- 1 large onion, finely sliced
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- 3 large courgettes, halved lengthways and cut into 1cm chunks
- 3 large tomatoes, chopped
- 200g feta cheese, cut into cubes
- 3 tbsp fresh mint, chopped
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
15 min
PT15M
-
Step 1
Sauté the onion and garlic in hot oil until the onion is transparent. Add the courgettes to the pan and cook for 5 minutes.
-
Step 2
Add the chopped tomatoes and cook for 2 minutes. Remove the pan from the heat.
-
Step 3
Chop the feta cheese into cubes and add to the pan. Season. Stir in the chopped mint.
-
Step 4
Serve with freshly cooked penne pasta.
