Spice up dinner with this fresh and healthy pasta. The best part? It's super easy! Packed full of fresh zucchini, tomatoes, parmesan garlic and chilli for an extra kick. It's quick, easy and ready in no time.
Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.
INGREDIENTS
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2 tbsp Rich Glen Wild Garlic Infused Olive Oil
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1 Shallot
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4 medium zucchinis
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400g (approx.) Rigatoni Pasta (or large penne pasta)
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1/2 cup grated parmesan, plus extra for serving
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Zest and juice of 1 lemon
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Basil leaves, for serving
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1/2 cup toasted pine nuts
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1 Tsp Chilli Flakes, plus extra for serving
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Rich Glen River Salt
DIRECTIONS
- Add pasta to a pot of seasoned water and boil until al'dente.
- While the pasta is cooking add the pine nuts to a heated pan and toast until golden and fragrant, then set aside.
- To the same pan, add the Rich Glen Wild Garlic olive oil, the chopped shallot and cook until translucent.
- Add the zucchinis and cook until just tender and starting to caramelise.
- Once the pasta is cooked, drain and add to the zucchinis.
- Add the zest and juice of the lemon and stir.
- Add the parmesan and fold through.
- Add the chilli flakes and pine nuts and fold through gently.
- Plate the pasta in a large serving bowl, top with fresh basil leaves, and extra sprinkle of chilli flakes and grated parmesan and serve immediately, enjoy!