Easy Vegetarian Spaghetti with Zucchini, Tomato, and Feta Recipe

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.

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.

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.