Pasta is my go-to for almost every meal – there is something intensely therapeutic in watching carbs swirl into a delicious sauce, that oozes comfort and reassurance that all is right in the world. This time round, the traditional sauce is replaced with fresh, bright and zingy with zucchini and whole lemons into the sauce.
This is very much summer (or spring) on a plate – lovely zucchini slices and zesty lemon are grilled with garlic along with peppery rosemary for a lovely delicate balance on the palate. Toss this with cooked pasta and drizzle extra virgin olive oil and lots and lots of parmesan cheese on top!
Note: caution with the amount of time you cook the lemon – a tad minute more, and it may become bitter. If this does happen, mask the bitterness with a drizzle of melted butter, pinch of sugar, olive oil and seasonings.
Pasta Cooking 101: read here
Serves Serves: 2 | Prep Time: 10 mins | Cook Time: 25 mins
- 1 ½ cups fusilli pasta, cooked
- 2 tsp olive oil
- 2 tsp minced garlic
- 1 cup zucchini slices
- ½ lemon, sliced
- 2 sprigs fresh rosemary
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp green olives, pitted
- parmesan cheese
- extra virgin olive oil
Heat the olive oil with garlic
Add the zucchini slices with salt and sauté for 10 minutes
Add the olives, rosemary and lemon slices and sauté for the few more minutes
Toss the pasta into pan, add pepper and cheese
Serve with a drizzle of extra virgin olive oil