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Zucchini and Lemon Pasta
Dinner

Zucchini and Lemon Pasta

Bright gluten-free pasta with ribboned zucchini, lemon and parmesan.

20 min2 servingsEasy

Ingredients

2 servings
  • Gluten-free pastauncooked
    160 g
  • Zucchini2 small, ribboned
    130 g
  • Garlic-infused olive oil
    2 tbsp
  • Lemonzest and juice
    1
  • Parmesangrated
    40 g
  • Baby spinach
    60 g
  • Pine nutstoasted
    2 tbsp
  • Basilfresh
    1 handful
  • Salt
    ½ tsp
  • Black pepper
    ¼ tsp

Method

  1. 1

    Cook the gluten-free pasta in salted water per packet, then drain, saving a splash of the cooking water.

    • 160 g
  2. 2

    Meanwhile, ribbon or thinly slice the zucchini.

    • 130 g
  3. 3

    Warm the garlic-infused oil in a pan and cook the zucchini 3 to 4 minutes until just tender.

    • 2 tbsp
  4. 4

    Toss in the drained pasta, lemon zest and juice, spinach and a splash of pasta water until the spinach wilts.

    • 1
    • 60 g
  5. 5

    Off the heat, fold through the parmesan, basil and toasted pine nuts. Season and serve.

    • 40 g
    • 2 tbsp
    • 1 handful