A fresh, simple pasta with zucchini, Parmesan and herbs, finished generously with Lemon Press EVOO for a vibrant citrus lift.
PREP
10 mins
COOK
20 mins
SERVES
4
DIFFICULTY
Easy
Ingredients
400 g spaghetti or linguine
2 medium zucchini, thinly sliced
3 tbsp Full Fruit Lemon Press EVOO, plus extra to finish
2 garlic cloves, finely sliced
60 g Parmesan, finely grated
Handful fresh basil, roughly torn
2 tbsp fresh parsley, finely chopped
½ tsp sea salt
Freshly cracked black pepper
Extra Parmesan, to serve
Method
1. Cook the pasta
Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions until al dente. Reserve ½ cup of pasta water before draining.
2. Cook the zucchini
Heat 2 tbsp Lemon Press EVOO in a large pan over medium heat. Add the zucchini and cook for 4–5 minutes until tender and lightly golden.
3. Add the garlic
Add the garlic and cook for another minute until fragrant.
4. Combine
Add the drained pasta to the pan with the Parmesan and a splash of reserved pasta water. Toss gently until glossy and well combined.
5. Finish & serve
Remove from the heat and add the basil, parsley and remaining Lemon Press EVOO. Season with sea salt and freshly cracked black pepper, then serve with extra Parmesan and a final drizzle of Lemon Press EVOO.
THE OIL WE USED
Full Fruit Lemon Press EVOO
Bright, fresh and citrusy, our Full Fruit Lemon Press EVOO lifts tender zucchini and savoury Parmesan, bringing a vibrant lemon finish to this simple pasta.
We acknowledge the Traditional Custodians of the land on which we grow and craft our olive oils—the Peramangk and Kaurna peoples of the Adelaide Hills and Murraylands. We pay our deepest respects to Elders past and present and recognise their continuing connection to Country, culture, and community.
