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Zucchini Pasta with Lemon, Mint and Persian Feta

Zucchini Pasta with Lemon, Mint and Persian Feta recipe, bought to you by MiNDFOOD.

This fresh pasta recipe makes great use of seasonal produce for a fresh and filling weeknight meal ready in minutes. Great for vegetarians.

Serves 4

400g oricchiette pasta

1/4 cup olive oil

2 green zucchini, julienned

2 yellow zucchini, julienned

4 garlic cloves, sliced

1 lemon, zest and juice

180g Persian feta, to serve

parmesan, finely grated, to serve

fresh mint, to serve

1 Cook pasta in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain and reserve a little of the pasta water. Keep warm.

2 Heat oil in a large, deep frying pan. Add zucchini and cook, stirring for 2-3 minutes or until it begins to soften. Add garlic and cook for another 3-4 minutes. Add lemon zest and juice.

3 Season with sea salt and freshly ground pepper. Add the pasta and a little of the reserved water. Toss to combine.

4 Divide among 4 serving plates. Top with feta, parmesan and mint. Serve

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