Zucchini, pea and mint spaghetti

Zucchini-pea-and-mint-spaghetti

Prepare Time: 0:10 | Cook Time: 0:15 | Difficulty: EASY

Put olive oil to good use in this fast and fresh zucchini, pea and mint spaghetti.

Ingredients

Nutrition

Energy

2254kJ

Fat saturated

4.00g

Fat Total

25.00g

Carbohydrate sugars

4.00g

Carbohydrate Total

61.00g

Dietary Fibre

6.00g

Protein

13.00g

Cholesterol

Sodium

133.17mg

All nutrition values are per serve.

Method

  1. Finely grate and juice lemon. Roughly tear ciabatta.

  2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain.

  3. Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add bread. Cook, stirring, for 3 to 4 minutes or until golden brown. Transfer to a bowl.

  4. Add zucchini and garlic to pan. Cook, stirring, for 3 minutes or until zucchini starts to soften. Add peas. Cook, stirring occasionally, for 3 to 5 minutes or until peas are tender. Add pasta, lemon rind, lemon juice, extra-virgin olive oil and mint. Cook, tossing, for 2 minutes or until combined and heated through. Season with salt and pepper. Sprinkle with bread and parmesan. Serve.


Super Food Ideas – May 2011 , Page 58

Recipe by Kim Coverdale
Photography by Ben Dearnley

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