Bright, leafy and bursting with flavour, this zucchini, spinach & lemon pasta is the weekday dinner you’ll actually look forward to. Think al-dente farfalle tossed through buttery zucchini slices, garlic, a splash of white wine and cream, finished with baby spinach, chives and zesty lemon rind. It’s simple, vegetarian and ready in just 30 minutes for four.
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.
