For 4 people
200g zucchini (I used baby zucchini)
150g feta cheese
2 tablespoon fresh rosemary
1 bunch of basil (20 leaves)
2 cloves of garlic
2 tablespoon olive oil
Salt and grouns black pepper to taste
1. Slice zucchini and mushrooms finely and put aside on separate plates (you roast the zucchini first). Chop rosemary, garlic, chili and onion finely; bring a pot of salted water to a boil and cook spaghetti until aldente.
2. Meanwhile heat up a pan with olive oil and add chopped garlic, onion, chili and rosemary. Roast for 1 minute before adding zucchini slices. Roast for 2-3 minutes while stirring, then add mushrooms and roast for 1 minute and turn out the heat.
3. Crumble feta cheese and slice spring onions and basil very finely and add them to the sauce (save a little bit for the decoration); season to taste with salt and ground black pepper. When the spaghettis are done drain pasta and mix it with the vegetable mix in the pan. Arrange on plates and garnish with feta, basil and spring onion rings. Enjoy!