Zucchini, Lemon & Chilli Pasta
Created by ImPat on October 21, 2019
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #33570
Ingredients
- 2 tablespoons olive oil
- 750 grams zucchini (5 zucchini, thinly sliced diagonally)
- 3 cloves garlic, minced
- 2 red chillies, small deseeded and finely chopped
- 350 grams dried pasta shells (large shells)
- 1 tablespoon lemon rind, finely grated
- 2 tablespoons lemon juice
- 100 grams rocket, chopped
- 1 cup pecorino cheese, grated
- 1/2 cup fresh parsley
- Lemon wedges, to serve
How to Make
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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.
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Step 2: Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender; drain and then return to pan.
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Step 3: Add zucchini mixture, rind, juice, rocket, cheese and parsley, season and toss to combine.
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Step 4: Serve with lemon wedges.
Nutritional Facts
- 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