400g spaghetti ( I prefer Quinoa Pasta)
5 small courgettes, trimmed, thinly shredded lengthways
150g feta, crumbled
1 bunch mint
2 tablespoons pine nuts, toasted
olive oil , salt & pepper
Cook pasta in a large saucepan following packet directions until al dente. Drain and return to saucepan.
Meanwhile, bring a large pan of water to the boil. Add courgettes. Cook for 1-2 minutes, or until just tender. Drain. Add courgettes, feta, mint and pine nuts, oil to pasta. Toss until well combined. Serve immediately.
Calories: 464cal / Protein: 23g / Fat: 11g / Carbohydrates: 70g