Zucchini, Chilli & Lemon Pasta
Recipe: #29339
April 12, 2018
Categories: Spaghetti, Peas, Vegetarian, Zucchini, Spicy, Kosher Dairy, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 2 servings
Ingredients
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 by Step Method
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
No special items needed.
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