• Zucchini, Lemon And Chilli Pasta
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Zucchini, Lemon And Chilli Pasta

Zucchini, Lemon And Chilli Pasta

  1. 125 Pasta Shells
  2. 30 Rocket
  3. 5 Parsley
  4. 1 Grated Parmesan
  5. 1 Zucchini
  6. 1 Garlic
  7. 1 Red Chilli
  8. Lemon
  9. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 250 Pasta Shells
  2. 60 Rocket
  3. 10 Parsley
  4. 2 Grated Parmesan
  5. 1 Zucchini
  6. 1 Garlic
  7. 1 Red Chilli
  8. Lemon
  9. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 375 Pasta Shells
  2. 90 Rocket
  3. 15 Parsley
  4. 3 Grated Parmesan
  5. 2 Zucchini
  6. 2 Garlic
  7. 2 Red Chilli
  8. Lemon
  9. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 500 Pasta Shells
  2. 120 Rocket
  3. 20 Parsley
  4. 4 Grated Parmesan
  5. 2 Zucchini
  6. 2 Garlic
  7. 2 Red Chilli
  8. Lemon
  9. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 750 Pasta Shells
  2. 180 Rocket
  3. 30 Parsley
  4. 6 Grated Parmesan
  5. 3 Zucchini
  6. 3 Garlic
  7. 3 Red Chilli
  8. Lemon
  9. Salt And Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. - put a large saucepan of salted water on to boil.
  2. - wash zucchini and thinly slice diagonally.
  3. - peel and crush garlic.
  4. - rinse and finely chop chilli.
  5. - wash and chop rocket and parsley.
  6. - zest lemon and cut into wedges.

Method:

  1. Boil the pasta for 10 to 12 minutes, stirring occasionally. Drain the pasta.
  2. 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.
  3. Combine the zucchini mixture with the pasta, lemon zest, lemon juice, rocket, parsley and parmesan. Season with salt and pepper. Toss to combine.
  4. Serve the pasta with lemon wedges.
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