🍋 Quick Recipe: Legume Pasta with Zucchini and Lemon
1. Preparing the Zucchini 🥒
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Wash and cut the courgettes into small cubes or thin strips.
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In a large pan, heat a drizzle of extra virgin olive oil with a clove of garlic (which you will remove as soon as it is golden, or finely chopped).
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Add the zucchini and sauté over medium-high heat until tender but still crunchy. Season with salt and pepper to taste.
2. Cooking Legume Pasta 🍝
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Bring plenty of salted water to the boil.
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Cook legume pasta (e.g. lentil penne, chickpea fusilli) for the time indicated on the package, draining it al dente .
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Reserve a cup of the cooking water.
3. Lemon Dressing and Mantecatura ✨
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Grate the zest of half a lemon (use only the yellow part, if untreated) and squeeze out the juice (about half the lemon).
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Add the cooked zucchini, lemon juice , and grated zest to the pan.
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Add the drained legume pasta to the pan with the zucchini.
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Stir it over high heat for a minute, gradually adding the reserved cooking water if necessary, to create a light cream.
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Remove from the heat. Add plenty of chopped fresh basil or mint .
4. Service 🍽️
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Serve immediately, garnished with another pinch of lemon zest and a drizzle of raw olive oil.
Tip: For an even creamier version, you can blend half of the cooked courgettes with a little of the cooking water to create a velvety sauce to use when stirring.
