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Zucchini and ricotta pasta salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Grilled zucchini adds fiber and flavor to a healthy pasta salad.
Ingredients:
  • 500g dried shell pasta
  • 600g zucchini
  • 400g fresh low-fat ricotta cheese
  • 62.50 ml chopped fresh mint leaves
  • 62.50 ml chopped fresh chives
  • 1 lemon, rind finely grated, juiced
  • 56.88 gm olive oil
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions until tender. Then, drain and rinse with cold water.
  • Peel long, thin strips from zucchini using a vegetable peeler. Grease a barbecue plate or chargrill lightly and heat over medium-high heat. Cook zucchini in batches for 1 to 2 minutes on each side until lightly browned.
  • In a large bowl, mix together pasta, zucchini, ricotta, mint, chives, lemon rind, lemon juice, and oil. Season with salt and pepper, then toss everything together. Serve and enjoy!

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