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Cooking
Quick Zucchini and Lemon Pasta
· 2 servings
Prep your ingredients
First, put a pot of salted water on to boil for the pasta. Meanwhile, dice the zucchini and slice the garlic into thin slices. Don't forget to grate the pecorino and parmesan too.
Sauté the base
Heat some extra virgin olive oil in a pan. Add the garlic and chilli flakes and sauté briefly. Add the zucchini and let it soften.
Cook the pasta
Add the pappardelle to the boiling salted water. Stir occasionally while cooking so it doesn't stick and cooks evenly. Check the time on the packet - you want it al dente.
Add the pasta
Once the zucchini is nicely softened and the pasta is cooked, add it straight into the pan with the zucchini. Pour in a ladleful of the pasta water too. Mix everything together well.
Bring it all together
Add the grated cheeses, fresh lemon juice, lemon zest and toasted pine nuts to the pan. Tear in a handful of basil as well. Mix everything thoroughly so the flavours combine. Season with salt and pepper to taste, and finish with a drizzle of olive oil.
Serve
Plate up the pasta and sprinkle with grated parmesan for an extra boost of flavour. Serve immediately.