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Penne with zucchini, peas and mint
Penne with zucchini, peas and mint
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Vegetarian pasta with fresh mint, zesty lemon, and a touch of olive oil.
Ingredients:
  • 400g penne rigate
  • 60ml (1/4 cup) Extra Virgin Olive Oil
  • 3 zucchini, grated
  • 60ml (1/4 cup) white wine
  • 150g (1 cup) frozen baby peas
  • 1 lemon, rind finely grated
  • 62.50 ml chopped fresh mint
  • Extra virgin olive oil, extra, to serve
  • Fresh mint leaves, to serve
  • Shaved vegetarian hard cheese, (or parmesan) to serve
Instructions:
  • Boil pasta in salted water until perfectly cooked. Drain.
  • In a skillet over medium-high heat, warm 2 tablespoons of olive oil. Sauté zucchini and garlic for 3 minutes until zucchini is slightly tender. Pour in wine and simmer. Stir in peas and cook for 2 minutes until tender. Season mixture, then add pasta, lemon zest, mint, and the rest of the olive oil. Mix everything together well.
  • Portion the pasta into individual bowls. Finish with a generous drizzle of additional oil. Garnish with fresh mint leaves and cheese for a delightful presentation.

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