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Casarecce with zucchini, chilli, ricotta and mint

You'll need

  • 500 gm
  • casarecce, or other short dried pasta
  • 2 tbsp
  • extra-virgin olive oil
  • 1 kg
  • zucchini, sliced into 1cm-thick rounds
  • 3
  • cloves of garlic, finely chopped
  • ½ tsp
  • dried chilli flakes
  • 250 gm
  • ricotta, crumbled
  • ½ cup
  • coarsely chopped mint
  • ¼ cup
  • coarsely chopped flat-leaf parsley
  • 1 tsp
  • finely grated lemon rind
  • 1 tbsp
  • lemon juice
  • 75 gm (½ cup)
  • pinenuts, roasted
  • 50 gm
  • finely grated parmesan plus extra, to serve

Method

  • 01
  • Cook pasta in boiling salted water until al dente and drain.
  • 02
  • Meanwhile, heat 2 tbsp olive oil in a large heavy-based frying pan, then cook zucchini, in batches over medium high heat, turning once, until just beginning to brown. Drain on absorbent paper. Add ¼ cup olive oil to pan, then add garlic and chilli flakes and cook for 1 minute or until garlic begins to turn golden. Add drained pasta and combine well, then add zucchini and remaining ingredients to pan, season to taste and combine well. Serve immediately, drizzled with a little extra-virgin olive oil and scattered with extra parmesan.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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