Zucchini, Lemon & Chilli Pasta
Recipe: #33570
October 21, 2019
Categories: Cheese, No Eggs, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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