Zucchini Pasta with Lemon, Mint and Persian Feta


Zucchini Pasta with Lemon, Mint and Persian Feta
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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