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.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

200 g pasta
2 Tbsp olive oil
2 small zucchini
2 cloves garlic minced
A couple of pinches of dried chilli flakes
Grated zest of half a lemon

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.