Zucchini Pasta with Feta-Basil Crumble
Serves 420 mins prep25 mins cook
A delightful end-of-summer pasta dish featuring chickpea pasta, zucchini rounds, and a unique feta-basil-pistachio crumble. This dish is high in protein, making it a nutritious option for any meal. The combination of flavors and textures creates a satisfying dish perfect for summer.
0 servings
What you need
Instructions
1: Preheat oven to 425°F. 2: Add zucchini to a large sheet pan with oil, oregano, salt, and pepper. Toss to coat. 3: Place the zucchini in the oven for 20-25 minutes, flipping halfway until browned. 4: While zucchini roasts, make the sauce. Add yogurt, tahini, olive oil, mustard, maple syrup, balsamic vinegar, oregano, garlic powder, salt, pepper, and 1 tbsp of water. Whisk to combine. 5: If needed, add water 1 tbsp at a time for desired consistency. 6: Make the crumble by chopping pistachios, then add feta and basil, continuing to chop until combined. 7: Add salt, pepper, and lemon zest to the crumble mixture; chop until mixed well. 8: In a medium bowl add the pasta, zucchini, and sauce. Toss to coat. 9: Plate the pasta and top with the crumble.View original recipe