Zucchini pasta
This zucchini (courgette) pasta is a zesty, zingy dish which is ready in 10-15 minutes, so it’s perfect on days when you’re short of time. It’s vegan but it can be even more healthy if you use whole grain pasta – I like using brown rice or millet/buckwheat pasta.
Ingredients
Method
- Cook the pasta according to the instructions on the packaging.
- Meanwhile, thinly slice the courgette into rings. Heat the oil in a large, heavy-based frying, and lay the slices next to each other. Fry for 2 minutes on each side, until golden, adding the garlic and chilli when you turned them over.
- Drain the pasta and add to the zucchini together with the lemon zest. Season with salt and pepper, then toss well.