Quick Tomato and Feta Risoni

Name: Quick Tomato and Feta Risoni
Ingredients: Halve zucchini lengthways and thinly slice into half-moons; Pick dill fronds from their stems; Peel and crush garlic; Heat oil in a frypan over medium-high heat; Add zucchini and cook for 2–3 minutes or until golden brown and tender; Add garlic and cook, stirring, for 30 seconds or until fragrant; Dissolve stock cube in 250ml (1 cup) water; Add cherry tomatoes, and stock and bring to the boil; Stir through risoni and cover with a lid. Reduce heat to low and cook, stirring once or twice to stop risoni sticking to the bottom of the pan, for 10 minutes or until risoni is tender; Meanwhile finely zest lemon; Once risoni is cooked, add spinach, lemon zest, most of the dill and most of the feta and stir until spinach is wilted; Add sugar and season to taste with salt and pepper; Cut lemon into wedges; Toss salad leaves with your favourite dressing; Divide risoni between bowls and sprinkle with remaining feta and dill; Serve with lemon wedges

www.quitelike.com

Saucy and satisfying, this one-pan risoni is a lively take on a comforting pasta without feeling too heavy. Topped with tangy feta and fresh lemon, it's a simple vegetarian dinner to brighten your...

View full recipe on www.quitelike.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.quitelike.com.

Share this recipe:

Ingredients

Halve zucchini lengthways and thinly slice into half-moons
Pick dill fronds from their stems
Peel and crush garlic
Heat oil in a frypan over medium-high heat
Add zucchini and cook for 2–3 minutes or until golden brown and tender
Add garlic and cook, stirring, for 30 seconds or until fragrant
Dissolve stock cube in 250ml (1 cup) water
Add cherry tomatoes, and stock and bring to the boil
Stir through risoni and cover with a lid. Reduce heat to low and cook, stirring once or twice to stop risoni sticking to the bottom of the pan, for 10 minutes or until risoni is tender
Meanwhile finely zest lemon
Once risoni is cooked, add spinach, lemon zest, most of the dill and most of the feta and stir until spinach is wilted
Add sugar and season to taste with salt and pepper
Cut lemon into wedges
Toss salad leaves with your favourite dressing
Divide risoni between bowls and sprinkle with remaining feta and dill
Serve with lemon wedges