Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti di zucchina salsa di pomodoro olive taggiasche feta e rapanelli

Zucchini Spaghetti with Tomato Sauce, Kalamata Olives, Feta, and Radishes

Name: Zucchini Spaghetti with Tomato Sauce, Kalamata Olives, Feta, and Radishes
Total time: 900 s
Yield: Serves 4 servings
Ingredients: 14 oz very ripe tomatoes (about 400 grams); 4 green zucchini; 10 1/2 oz feta cheese (about 300 grams); 2 tablespoons Kalamata olives; 4 radishes for garnish; Extra virgin olive oil; 2 tablespoons sun-dried tomatoes, already soaked; 1 garlic clove

Paolobertoncin @cookpaolo

Trieste (Barcola)

Fresh, quick, and tasty raw spaghetti ready in 15 minutes from supermarket to table.

Paolobertoncin @cookpaolo

Trieste (Barcola)

Fresh, quick, and tasty raw spaghetti ready in 15 minutes from supermarket to table.

Saved

Ingredients

15 minutes

Serves 4 servings

14 ozvery ripe tomatoes (about 400 grams)
4green zucchini
10 1/2 ozfeta cheese (about 300 grams)
2 tablespoonsKalamata olives
4radishes for garnish
Extra virgin olive oil
2 tablespoonssun-dried tomatoes, already soaked
1garlic clove

Saved

Steps

15 minutes

1

Wash the vegetables. Boil the garlic clove for one minute.
2

In a blender or tall cup, blend the tomatoes, garlic, sun-dried tomatoes, extra virgin olive oil, and some olive oil from the olives.
3

Use a spiralizer to make zucchini noodles.
4

Cut the feta into cubes and slice the radishes into rounds. Plate everything as you like.
5

Saved

Cooksnaps

Saved

Paolobertoncin @cookpaolo

Published in the US on May 13, 2026 14:02

Trieste (Barcola)

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