Ingredients
Serves 3
80g dried pasta
1 tsp olive oil
½ garlic clove, peeled and crushed
½ shallot, peeled and finely diced
1 courgette, grated
1 pinch chilli flakes
Salt and pepper
60g quark or natural yoghurt
20g feta, crumbled
1 small bunch parsley, chopped
Total time: 25 minutes
Method
Cook the pasta in a pan of salted, boiling water according to the packet instructions.
Meanwhile heat the oil in a frying pan over a medium heat, fry the garlic and shallot for a few minutes then add the courgette and chilli and season well with pepper.
Drain the cooked pasta, reserving a cup of the cooking water, then add to the frying pan and stir through the courgette mixture. Stir through the quark, loosening with a splash of the cooking water if needed, then tip into a bowl and sprinkle over the feta and parsley to serve.
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