Summer pasta with yellow zucchini, green zucchini and basil

Ingredients

• 60 ml Olive oil
• 8 cloves Garlic cloves
• 900 g Mixed yellow and green zucchini
• to taste Kosher salt
• 1 tsp Aleppo pepper
• 340 g Paccheri (or ziti)
• 56 g Parmesan
• 15 ml Fresh lemon juice
• 12 g Basil leaves
• to taste Parmesan (to serve)
• to taste Aleppo pepper (to serve)

Method

1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced garlic and cook, stirring until lightly browned.
3. Add the chopped zucchini, season with salt and cook, stirring occasionally until they become candied.
4. Stir in the Aleppo pepper.
5. Meanwhile, cook the pasta in a large pot of boiling salted water until very al dente.
6. Transfer the pasta to the skillet using a slotted spoon, along with a little cooking water.
7. Add the Parmesan in batches, adjusting with more cooking water if necessary, until the sauce coats the pasta.
8. Add the lemon juice and most of the basil leaves, toss to combine.
9. Divide among bowls and garnish with extra Parmesan, Aleppo pepper and the remaining basil.

Nutrition

Per serving

Energy

555.4 kcal

Protein

17.62 g

Carbohydrate

74.16 g

Fat

21.41 g

Fibre

7.18 g

Calcium

151.34 mg

Iron

0.22 mg

Magnesium

8.95 mg