Quick Zucchini Pasta

Serves Array
  • 9 nests of tagliatelle
  • 2 tbsp olive oil + extra
  • 1 onion
  • 2 cloves garlic
  • 2 zucchini
  • 1 organic lemon, zest + juice
  • Generous handful of fresh basil
  • Chili flakes, to taste
  • Salt & pepper
  • Grated parmesan cheese, to serve

Instructions

  1. Chop the onion, mince the garlic, and cut the zucchini into half-moons.
  2. Heat 2 tbsp olive oil in a large frying pan. Lower heat to medium-low and add the onion. Cook while stirring for about 5 minutes or until translucent. Add the garlic and chili flakes and cook for another 2 minutes or so. Then add zucchini, a sprinkle of salt, and cook on a medium-high heat for about 10 minutes or until the water has cooked away and the zucchini is completely soft. Add the lemon juice and zest and season to taste with salt and pepper.
  3. Meanwhile, cook the pasta according to the instructions on the packet. Drain when the pasta is still a little al dente. Transfer to the frying pan along with the basil and stir to combine. Top with grated parmesan cheese, freshly cracked pepper and drizzle of olive oil. Serve immediately.