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.
Ingredients
- 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
