Zucchini, Lemon & Chilli Pasta

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (467.2 g)
  • Calories 764.9
  • Total Fat - 40.8 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 47.2 mg
  • Sodium - 1166.9 mg
  • Total Carbohydrate - 68.4 g
  • Dietary Fiber - 8.6 g
  • Sugars - 9.5 g
  • Protein - 32.6 g
  • Calcium - 482.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 50 mg
  • Thiamin - 0.5 mg

Step 1

Heat oil in a large frying pan over a high heat and add zucchini, garlic and chillies and cook, stirring, for about 5 minutes, or until slightly softened and then season with salt and pepper.

Step 2

Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender; drain and then return to pan.

Step 3

Add zucchini mixture, rind, juice, rocket, cheese and parsley, season and toss to combine.

Step 4

Serve with lemon wedges.

Tips & Variations


No special items needed.

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