Mint & Zucchini Pasta
November 20, 2007 EASY, mains, vegetarian
Serves: 2
Cook time: 20 min
Ingredients:
150g Linguini (nice durum wheat egg noodle stuff)
2 small zucchini grated
14 leaves of mint
1 teaspoon of chili
1 teaspoon of lemon zest
Juice of ½ lemon
Lug of olive oil
Parmesan
Salt & Pepper to serve
1. Bring a large pot of salty water to the boil
2. Combine the chili, lemon zest, lemon juice and olive oil in one bowl and whisk occasionally
3. when your water is at boiling point put the pasta in and cook for about 6 minutes with the lid on
4. Meanwhile heat the zucchini in a pan to soften slightly
5. Drain pasta and add back to original pot and add the lemon juice olive oil, and chili mix, zucchini and chopped up mint.
6. Stir in Parmesan, salt & pepper if desired – or leave to guests to customise.
PS. Sarah is a lovely date – and cooking on a Tuesday is possible. Don’t let take aways get the better of you!
Comments (3)
That looks so yummy and easy. I’m going to make it next Tuesday!
This is actually an attempt to replicate a similar dish that Pen Café do. I should have mentioned that when I made the post but did that a bit late last night.
I was going to make it with Squid Ink pasta but ended up sharing with a vegetarian so opted for this linguine instead. Might do a similar dish but with peas.
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