Mediterranean Pasta with Zucchini
Mediterranean pasta flavoured with olives, sun-dried tomatoes, garlic and herbs!
Servings: 6
Ingredients
- 500 g /1lb pasta spirali, rigatoni or any other short pasta
- salt
- 1 tbsp This is an affiliate link.extra virgin olive oil
- 2 zucchini- medium quartered and sliced 1/2" thick
- 2-3 cloves of garlic minced
- 15g g / 1/3 cup sun-dried tomatoes chopped
- 80g g / 1/3 cup Kalamata olives
- 2 tbsp capers
- 250ml/1 cup double/heavy cream
- 50 g / 1/2 cup Parmesan cheese freshly grated
- 125 ml / 1/2 cup stock
- 6 leaves fresh basil, slices
- 2 sprigs fresh parsley chopped
- 3 tbsp sun-dried tomato pesto or tomato paste
Instructions
- Set a large pot of water on a stove, bring to a boil, add salt and pasta and cook according to package instructions.
- While the pasta is cooking, heat the olive oil in a large pan and cook seasoned with salt sliced zucchini until lightly golden on both sides. Remove zucchini to a separate plate.
- To the pan add minced garlic, sun-dried tomatoes, kalamata olives and capers and quickly cook over low heat for 20-30 seconds. Then pour in double/heavy cream, Parmesan cheese and stock, fresh basil and parsley, sun-dried tomato paste or tomato paste if using, turn the heat up and bring to a gentle simmer.
- Drain cooked pasta and add directly to the pan with the sauce, add cooked zucchini and toss until the pasta is coated with the sauce. Taste and add more salt if needed.
Nutrition
Calories: 530kcal | Carbohydrates: 64g | Protein: 15g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 599mg | Potassium: 464mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1030IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 2mg