Ingredients
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500g dried shell pasta
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4 (600g) zucchini
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400g fresh low-fat ricotta cheese
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1/4 cup chopped fresh mint leaves
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1/4 cup chopped fresh chives
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1 lemon, rind finely grated, juiced
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1/4 cup olive oil
Method
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1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.
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2Meanwhile, using a vegetable peeler, peel long, thin strips from zucchini. Lightly grease a barbecue plate or chargrill. Heat over medium-high heat. Cook zucchini, in batches, for 1 to 2 minutes each side or until lightly browned.
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3Combine pasta, zucchini, ricotta, mint, chives, 2 teaspoons lemon rind, 1/4 cup lemon juice and oil in a large bowl. Season with salt and pepper. Toss to combine. Serve.
Source: taste.com.au
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