Served hot as a pasta or warm as a side salad, this dish is so easy to throw together and is great alongside grilled chicken or lamb.
Serves: 4-5
INGREDIENTS
1 knob of butter
1 tablespoon olive oil
3 zucchini, thinly sliced
1 teaspoon brown sugar
¼ teaspoon chilli flakes
300 grams paccheri or rigatoni pasta (see Cook’s note)
2 cloves garlic, thinly sliced
½ teaspoon finely
grated lemon zest
½ cup kalamata olives
½ cup fresh basil leaves
sea salt and cracked pepper
To serve
¼ cup finely grated parmesan
100 grams feta, crumbled
METHOD
Heat the butter and oil in a large sauté pan. Add the zucchini and fry for 5-8 minutes until soft and golden, then add the brown sugar and chilli flakes and fry for a further 2 minutes.
Meanwhile, bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions then drain and set aside.
Add the garlic to the sauté pan and fry for 2 minutes on a low heat. Remove from heat and add the lemon zest, olives and fresh basil. Add the cooked pasta and gently toss to combine. Season with salt and pepper.
To serve: Just before serving, top with parmesan and feta.
Cook’s note: Paccheri-shaped pasta can be found at specialty food stores, but rigatoni will also work well.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!