This easy Pasta with Zucchini, Lemon, Mint and Persian Feta recipe is bright, beautiful, and packed with zucchinis. It’s the perfect recipe for showcasing the flavours of summer, and best of all you don’t have to turn the oven on.
Pasta with Zucchini, Lemon, Mint and Persian Feta Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
Season with sea salt and freshly ground pepper. Add the pasta and a little of the reserved water. Toss to combine.
Divide among 4 serving plates. Top with feta, parmesan and mint. Serve
