Zucchini and Garlic Pasta

Print Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Servings 4
Calories 1 kcal


  • 500 g pasta
  • 750 g zucchini thinly sliced
  • 2 cloves garlic crushed
  • 125 g butter softened
  • 1 cup parmesean cheese finely grated
  • 1 Tablespoon lemon rind finely grated
  • 125 ml cream


  • Cook pasta in a large pan of boiling salted water, uncovered, until just
    tender then drain.
  • Meanwhile, heat the oil in a large frying pan. Cook zucchini and garlic,
    stirring, until zucchini is just tender.
  • Combine the hot pasta with the zucchini mixture and remaining
  • Season to taste and serve.


Non vego option: 400g skinless chicken breast, sliced.  
Cook chicken in a dash of olive oil, add to pasta meal after vego portions are removed.
Storage: can be stored in the fridge for up to 2 days.