Name: Large pasta shells with zucchini and lemon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram large shell pasta; 1/3 cup (80ml) olive oil; 3 zucchini, thinly sliced; 3 green onions (shallots), thinly sliced; 1 clove garlic, crushed; 250 gram cherry tomatoes, halved, or 1/2 cup (75g) sliced; hoyt's sundried tomatoes; 1 lemon, grated rind, juice; salt and pepper, to season; shaved parmesan, to serve

Large pasta shells with zucchini and lemon

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

300 gram large shell pasta

1/3 cup (80ml) olive oil

3 zucchini, thinly sliced

3 green onions (shallots), thinly sliced

1 clove garlic, crushed

250 gram cherry tomatoes, halved, or 1/2 cup (75g) sliced

hoyt’s sundried tomatoes

1 lemon, grated rind, juice

salt and pepper, to season

shaved parmesan, to serve

Method

1.In a large saucepan of boiling, salted water cook shell pasta according to packet directions. Drain. Return to pan.

2.Meanwhile, in a large frying pan on high, heat half oil. Cook zucchini for 5 minutes, stirring, until soft and golden. Add green onion and garlic and cook for another minute.

3.Stir in tomato, lemon rind and juice and remaining oil. Season to taste. Add zucchini mixture to pasta and toss for 1 minute on high heat to heat through. Serve topped with shaved parmesan.

Large shell pasta is ideal for scooping up chunky sauces such as this one. Drain shells well after cooking to ensure there’s no water inside.
Note

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Ingredients

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