GOURMET FAST
Fettuccine with zucchini flowers, chilli and feta

Fettuccine with zucchini flowers, chilli and feta

Serves 4

Cooking Time Prep time 5 mins, cook 10 mins



400 gm   fresh egg fettuccine
2 tbsp   extra-virgin olive oil
2 cloves   garlic, thinly sliced
2   small red chillies, seeds removed and thinly sliced
4   Roma tomatoes, seeds removed and thinly sliced lengthways
12   zucchini flowers, thinly sliced lengthways
1 cup (loosely packed)   mint leaves, plus extra to serve
100 gm   soft feta, crumbled


1 Cook fettuccine in a large saucepan of boiling salted water until al dente, drain.
2 Meanwhile, heat oil in a large frying pan, add garlic and chilli and cook for 2 minutes or until starting to colour. Add tomatoes and zucchini flowers and cook, stirring gently, for 2 minutes or until heated through, season to taste with sea salt and ground black pepper. Add pasta and mint to frying pan, toss to combine and serve scattered with feta and mint.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Elodie Rambaud


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