Zucchini & Pea Pasta

Zucchini is packed with many important vitamins, minerals, and antioxidants. It has a high fiber content and a low calorie count which is generally safe to eat but may be extremely bitter.


  • 250g fresh pasta
  • 160g fresh or frozen peas
  • 50g Parmesan cheese
  • 1/2 bunch fresh mint
  • extra virgin olive oil
  • 2 clove garlic
  • 1/2 chili flakes
  • 2 zucchini
  • Bring a large pan of salted water to the boil. Peel and finely slice the garlic, trim and halve the zucchini lengthways, then slice into half moons
  • Place a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil
  • Add the garlic and chili flakes, cook for 1 minute, then add the zucchini and a pinch of sea salt and black pepper
  • Cook for 10 minutes, or until golden and softened, stirring occasionally
  • Roughly tear the lasagna sheets and drop into the boiling water along with the peas
  • Cook for 2 minutes, then drain, reserving a mugful of pasta water
  • Toss the drained pasta and peas into the zucchini pan with a good splash of pasta water
  • Tear in the mint leaves, then finely grate in most of the Parmesan
  • Add another splash of pasta water, then squeeze in all the lemon juice, toss well, then taste and season to perfection
  • Dish up, finely grate over the remaining Parmesan and drizzle with extra virgin olive oil, before tucking in
Enjoy your Zucchini and Pea Pasta!

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