Zucchini, Chilli & Lemon Pasta

2
Servings
10m
Prep Time
10-15m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (320.6 g)
  • Calories 631.9
  • Total Fat - 19.7 g
  • Saturated Fat - 4.7 g
  • Cholesterol - 11.9 mg
  • Sodium - 305.1 mg
  • Total Carbohydrate - 96.3 g
  • Dietary Fiber - 3.9 g
  • Sugars - 6 g
  • Protein - 25.6 g
  • Calcium - 237.6 mg
  • Iron - 5.5 mg
  • Vitamin C - 45.2 mg
  • Thiamin - 0.7 mg

Step 1

Tear bread into 2cm pieces and place in a bowl and toss in half the oil and one clove of the garlic and then place bread into a heated frying pan over a medium heat and turning frequently or about 5 minutes, or until golden and toasted and transfer to a plate.

Step 2

Cook the pasta in a large saucepan of boiling, salted water until tender and then drain and place in a large bowl and cover to keep warm.

Step 3

Meanwhile heat the remaining oil in same frying pan and add zucchini, chillies and remaining garlic and cook, stirring for 2 minutes and then add the peas and cook, stirring for about 1 minutes, or until tender.

Step 4

Season with salt and pepper and then add to pasta with parmesan, rind and juice. Toss to combine and serve topped with bread.

Tips & Variations


No special items needed.

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