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