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Zucchini, Lemon And Chilli Pasta
Zucchini, Lemon And Chilli Pasta
Ingredients for One Person
- 1 Each Zucchini
- 0 Salt And Pepper - PANTRY ITEM
- 30 g Rocket
- 1 Each Red Chilli
- 125 g Pasta Shells
- 5 g Parsley
- 1 Each Lemon
- 1 tbsp Grated Parmesan
- 1 Clove Garlic
- 0 Extra Virgin Olive Oil - PANTRY ITEM
Ingredients for Two People
- 1 Each Zucchini
- 0 Salt And Pepper - PANTRY ITEM
- 60 g Rocket
- 1 Each Red Chilli
- 250 g Pasta Shells
- 10 g Parsley
- 1 Each Lemon
- 2 tbsp Grated Parmesan
- 1 Clove Garlic
- 0 Extra Virgin Olive Oil - PANTRY ITEM
Ingredients for Three People
- 2 Each Zucchini
- 0 Salt And Pepper - PANTRY ITEM
- 90 g Rocket
- 2 Each Red Chilli
- 375 g Pasta Shells
- 15 g Parsley
- 2 Each Lemon
- 3 tbsp Grated Parmesan
- 2 Clove Garlic
- 0 Extra Virgin Olive Oil - PANTRY ITEM
Ingredients for Four People
- 2 Each Zucchini
- 0 Salt And Pepper - PANTRY ITEM
- 120 g Rocket
- 2 Each Red Chilli
- 500 g Pasta Shells
- 20 g Parsley
- 2 Each Lemon
- 4 tbsp Grated Parmesan
- 2 Clove Garlic
- 0 Extra Virgin Olive Oil - PANTRY ITEM
Ingredients for Six People
- 3 Each Zucchini
- 0 Salt And Pepper - PANTRY ITEM
- 180 g Rocket
- 3 Each Red Chilli
- 750 g Pasta Shells
- 30 g Parsley
- 3 Each Lemon
- 6 tbsp Grated Parmesan
- 3 Clove Garlic
- 0 Extra Virgin Olive Oil - PANTRY ITEM
Prep:
- Wash zucchini and thinly slice diagonally.
- Put a large saucepan of salted water on to boil.
- Zest lemon and cut into wedges.
- Rinse and finely chop chilli.
- Peel and crush garlic.
- Wash and chop rocket and parsley.
Method:
- Combine the zucchini mixture with the pasta, lemon zest, lemon juice, rocket, parsley and parmesan. Season with salt and pepper. Toss to combine.
- Boil the pasta for 10 to 12 minutes, stirring occasionally. Drain the pasta.
- While the pasta is cooking, heat oil in a large frying pan over high heat. Add the zucchini, garlic and chilli. Stir and cook for about 5 minutes, until slightly softened. Season well with salt and pepper.
- Serve the pasta with lemon wedges.
