Fresh, creamy and packed with greens, this zucchini, spinach and lemon pasta is an easy weeknight dinner that comes together with minimal fuss. Tender zucchini and spinach are tossed through pasta with plenty of zesty lemon for a bright, comforting bowl that’s light enough for summer but satisfying enough for any night of the week.
Zucchini, spinach & lemon pasta
Ingredients
- 375 g farfalle pasta
- 6 medium green zucchini
- 30 g butter
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- ¼ cup dry white wine
- 80 ml vegetable stock
- ½ cup pouring cream
- 2 teaspoons finely grated lemon rind
- 75 g baby spinach leaves
- ½ cup coarsely chopped fresh chives
- ¼ cup flaked parmesan
Instructions
Cook pasta in a large saucepan of boiling salted water until just tender; drain. Return to the pan.
Meanwhile, cut zucchini in half lengthways; slice thinly on the diagonal.
Heat butter and oil in a large deep frying pan over high heat; cook zucchini and garlic, stirring, for 8 minutes or until zucchini is just tender. Add wine and stock; bring to the boil. Reduce heat; stir in cream, rind, spinach and chives until hot.
Add pasta to zucchini mixture, season; toss to combine. Serve topped with parmesan.
