Zucchini & pea pasta
Tender zucchini and sweet peas make a bright vegetable pasta. Cook the zucchini in a wide pan and finish with lemon and cheese for a light, glossy sauce.
25 minutes, start to finishLet’s make it.
- 01
Step 1
Cook pasta following the packet. Add peas for the final 3 minutes, then reserve 150 ml cooking water and drain.
- 02
Step 2
Heat oil in a wide pan. Cook zucchini for 6–8 minutes, stirring, until tender and lightly golden. Add garlic for 30 seconds.
- 03
Step 3
Toss in pasta, peas, lemon juice, cheese, salt and pepper. Add 60 ml reserved water and stir over low heat, adding more if needed.
Make it your own.
- Cut zucchini into small even cubes so it cooks quickly without turning mushy.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
