Easy Vegetarian Spaghetti With Zucchini, Tomato, And Feta

• 1 (8 ounce) package spaghetti
• 5 tomatoes
• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 zucchini, cut into matchsticks
• 1 teaspoon herbes de Provence
• salt and freshly ground black pepper to taste
• 3/4 cup heavy whipping cream
• 1 tablespoon chopped fresh basil, or to taste
• 1 (8 ounce) package feta cheese, diced

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
2. Bring a saucepan of water to a boil while spaghetti is cooking. Cut a cross into the bottom of each tomato and place them in the boiling water for 1 minute. Remove with a slotted spoon and immediately rinse under cold water. Peel, remove central core, and chop pulp.
3. Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add zucchini and cook, stirring occasionally, until softened, about 5 minutes. Season with herbes de Provence, salt, and pepper. Add tomatoes and cream and bring to a boil. Mix in basil. Stir in feta; cook until warmed through but sauce is not boiling, about 1 minute. Stir in drained spaghetti.

tomatoes, olive oil, onion, garlic, zucchini, herbes, salt, heavy whipping cream, fresh basil, feta cheese

Taken from www.allrecipes.com/recipe/260356/easy-vegetarian-spaghetti-with-zucchini-tomato-and-feta/ (may not work)