Tag Archives: herbs de provence

Mediterranean pasta with Feta

Mediterrean Pasta with Feta

You need:

  • 100g pasta
  • 1 courgette
  • 2 baby aubergines
  • 2 tomatoes
  • 2 tablespoons of lemon juice
  • 1 tablespoon of sliced green olives
  • 60g Feta
  • herb de Provence
  • olive oil
  • salt
  • pepper

Cook the pasta in about 1l of salted water.. Wash the vegetables and chop the courgette and aubergines in slices and the tomatoes and Feta in cubes. Heat some olive oil in a big pan and roast the courgette gently with a pinch of salt and herb de Provence. After a few minutes, deglaze with the lemon juice and add the aubergines. Gently roast the vegetables until they are done and season with salt and pepper. When the pasta is done as well, drain it and add it to the vegetables. Finally mix the tomatoes, feta and olives and fry the dish for 2-3 minutes. Season to taste with herb de Provence, salt and lemon juice.

Note: This dish serves two persons, but  you can also easily keep half of it in the fridge for a couple of days.

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Creamy courgette-potato soup with garlic

Courgette-potato soup with garlic

You need:

  • 2 small potatoes
  • 1 courgette
  • 1 small shallot
  • 250ml vegetable stock
  • garlic
  • 1 tablespoon of cream cheese
  • 1 tablespoon of parmesan
  • olive oil
  • herbs de Provence
  • salt
  • pepper

Clean the vegetable and cut all in small cubes. Heat some olive oil in a pot and roast the shallot and the garlic gently for a few minutes, then add the potato and courgette cubes. Fry the vegetable for about five minutes, then deglaze with the hot vegetable stock. Boil the soup for 10-15 minutes, then melt the cream cheese into the soup and season with herbs de Provence, salt and pepper. Blend until creamy and serve it with fresh bread and a topping of grated parmesan.

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Pasta with courgette and herbs de provence

You need:

  • 1 courgette
  • 100g dried pasta
  • 1-2 tablespoons grated cheese
  • 1 tablespoon olive oil
  • 1-2 tablespoons lemon juice
  • ½ to 1 teaspoon herbs de provence
  • salt
  • garlic (fresh or dried)

Fill the pot with water (don’t forget to leave enough space for the pasta) and put it on the cooker. Heat the water until it boils, then add a good pinch of salt and the pasta. Reduce the heat so the water does not boil over and cook the pasta according to the time given on the package.

pasta with courgette

In the meantime, heat the olive oil in the pan. Clean the courgette, cut away both ends and chop the rest into slices. When the oil is hot enough (you can test this by dropping one slice of courgette into the pan – if the oil starts to bubble, it’s hot), add the courgette, spice it with a pinch of salt and fry it gently for about 5-7 minutes. Then add herbs de provence, lemon juice and garlic (as much as you like). Make sure you have reduced the heat since garlic burns very fast and gets a awful bitter taste.

The pasta should be done now. Drain it with the kitchen sieve, and then add it to the roasted courgette. Stir the pasta until it’s mixed well, season to taste with herbes, garlic, lemon juice and salt and top it with the grated cheese. When the cheese is beginning to melt, it’s done!

Enjoy your meal!

Non-vegetarians: Roast some cooked ham with the courgette or enjoy your meal with slices of cooked turkey.

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