Zucchini and Garlic Pasta

Zucchini and Garlic Pasta

Tasty, quick and easy to make vegetarian meal.  This recipe is best made just before serving.

Zucchini and Garlic Pasta

Course Main Course
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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


  1. Cook pasta in a large pan of boiling salted water, uncovered, until just

    tender then drain.

  2. Meanwhile, heat the oil in a large frying pan. Cook zucchini and garlic,

    stirring, until zucchini is just tender.

  3. Combine the hot pasta with the zucchini mixture and remaining


  4. Season to taste and serve.

Recipe Notes

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.


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