2 months ago
5
This zesty, no-cook pasta is the ultimate solution for those humid evenings when the last thing you want to do is stand over a hot stove.
On warm nights when you need dinner on the table fast without sacrificing flavour, this no-cook zucchini pasta delivers. By the time your noodles are al dente, you’ll have a zesty, herbaceous sauce ready to toss. It’s a light yet satisfying meal that captures the essence of summer in a bowl.
Ingredients
400g linguine pasta
4 zucchini
1 tsp salt flakes
zest and juice of 1 lemon
1 tsp honey
1 garlic clove, crushed
¼ cup extra virgin olive oil
6 zucchini flowers, halved
2 tbsp chopped basil
250g firm ricotta
¼ tsp chilli flakes
Method
Step 1
Cook the pasta in salted boiling water for 6-8 minutes, or until al dente. Drain, reserving ½ cup of the pasta cooking water.
Step 2
Meanwhile, coarsely grate or shred the zucchini using a julienne peeler. Place the zucchini in a large bowl and add salt. Gently massage to combine. Add the lemon zest and juice, honey, garlic and oil, and mix to combine.
Step 3
Add the hot pasta and a small splash of cooking water to the bowl, tossing gently until the sauce becomes silky. Fold in the zucchini flowers and chopped basil. Serve with a spoonful of ricotta and a sprinkle of chilli flakes to finish.
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