Spaghetti With Feta, Zucchini And Mint

• 400 g spaghetti
• 500 g zucchini, trimmed, thinly shredded lengthways
• 2 garlic cloves (to taste)
• 150 g reduced-fat feta cheese, crumbled
• 1 bunch mint leaf, finely picked
• 1 teaspoon lemon juice
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 2 tablespoons pine nuts, toasted

1. Add the pasta and whole garlic cloves to a large pan of boiling water and cook according to the packet directions; drain and return to the pan; chop or mince garlic and return to the pan.
2. Bring a large pan of water to the boil, add the zucchini and cook for 1-2 minutes or until the zucchini is just tender; drain; add the zucchini, feta, mint leaves, lemon juice, rosemary, sage and pine nuts to the pasta and garlic; toss until well-combined.
3. Serve immediately.
4. NOTE: pine nuts burn easily and taste very bitter if blackened. When toasting, place over a gentle heat and shake the pan regularly until the pine nuts are lightly golden.

garlic, feta cheese, mint leaf, lemon juice, rosemary, sage, pine nuts

Taken from www.food.com/recipe/spaghetti-with-feta-zucchini-and-mint-348987 (may not work)