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Zucchini and almond pasta

Name: Zucchini and almond pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400g fusilli (or other short pasta); 1 tablespoon olive oil; 2 garlic cloves, crushed; 4 zucchini, coarsely grated; 1/2 cup slivered almonds, lightly toasted; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped mint leaves; 2 tablespoons grated parmesan, plus extra to serve

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by Chrissy Freer

Nutritionist and food writer

Oct 02, 2015

Sometimes the best pasta dishes are the simplest - this one is no exception.

400g fusilli (or other short pasta)
1 tablespoon olive oil
2 garlic cloves, crushed
4 zucchini, coarsely grated
1/2 cup slivered almonds, lightly toasted
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped mint leaves
2 tablespoons grated parmesan, plus extra to serve

Method

1.

Cook the pasta in a large saucepan of boiling salted water according to packet instructions or until al dente.
2.

Meanwhile, heat the oil in a large frypan over medium heat, add the garlic and cook for 30 seconds.
3.

Add the zucchini and cook, stirring occasionally, for 5 minutes or until all the liquid has evaporated. Add almonds and herbs, stir to combine and season with salt and pepper.
4.

Drain the cooked pasta, add to the pan with the parmesan and toss to combine.
5.

Serve in bowls topped with extra parmesan.