Quick Zucchini and Lemon Pasta
·Prep your ingredients
First, bring a pot of salted water to the boil for the pasta. Meanwhile, cut the zucchini into small cubes and slice the garlic thinly. Don't forget to grate the pecorino and parmesan as well.
Sauté the base
Heat 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.
Combine with the pasta
Once the zucchini has softened nicely and the pasta is cooked, add it straight into the pan with the zucchini. Add a ladleful of the pasta water too. Mix everything together well.
Bring the flavours 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 thoroughly so all the flavours combine. Season with salt and pepper to taste. Drizzle with olive oil.
Serve
Plate up the finished pasta and sprinkle with grated parmesan for an extra boost of flavour. Serve immediately.