Description
Ribbon-cut zucchini dances with cherry tomatoes and fragrant garlic, coated in a tangy lemon and olive oil emulsion, then tossed with al dente pasta. Fresh basil and Parmesan add aromatic depth and creamy finish.
Ingredients
- 2 medium zucchini
- 200 g pasta
- 2 tbsp olive oil
- 3 cloves garlic
- 1 small red onion
- 1 red bell pepper
- 100 g cherry tomatoes
- 50 g grated Parmesan cheese
- 1 tbsp lemon juice
- Salt to taste
- Pepper to taste
- A handful fresh basil leaves
Instructions
- Prepare zucchini by slicing into thin ribbons or using a spiralizer.
- Cook pasta in boiling salted water until al dente, then drain.
- Heat olive oil in a pan over medium heat and sauté minced garlic and chopped red onion until translucent.
- Add diced red bell pepper and halved cherry tomatoes, cook until softened.
- Stir in zucchini ribbons and cook for 2 to 3 minutes until slightly tender.
- Add cooked pasta to the pan, pour in lemon juice, and toss to combine.
- Season with salt and pepper, then remove from heat and sprinkle grated Parmesan and basil leaves on top.
Notes
- For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.
- Add red pepper flakes for a spicier kick.
- You can use gluten-free pasta to make this dish gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.