Charred Zucchini, Lemon Pasta with Feta and Pine Nuts

This light and fresh pasta is a perfect, easy midweek meal that is a great way to make the most of the last of the zucchini season.

Meal Prep Guide

Slice four zucchinis into rounds (store in an airtight container in the fridge).

Tips

‍Tips

You want to get the zucchini nice and crispy but you don’t want to overcook it. Make sure the pan is nice and hot and you’re using a generous amount of olive oil and they just need a couple of minutes of cooking either side.
Don’t overcrowd the pan as this will make the zucchini stew, you’ll need to cook them in 2-3 batches depending on the size of your pan.
We used rigatoni pasta but you can use any pasta you like, penne or fusilli would also work well.

Shortcuts

Roast the zucchini at 200 degrees, fan bake for 25 minutes instead of pan frying.

Shortcuts

Vegetables

‍Protein

Other

Heat a large pan or saute dish over medium heat. Add a generous drizzle of olive oil and the sliced garlic cloves. Cook for a couple of minutes until fragrant. Remove from the pan and set aside.
Now it’s time to cook the zucchini. You might need to do this in batches depending on the size of your pan. Add a generous drizzle of olive oil to the pan over medium-high heat, and add a batch of zucchini; cook for 2 minutes on either side. You want them to be nice and charred on both sides but not overcooked – they should still have a little bite to them.
While the zucchini is cooking, cook the pasta per the packet instructions.
Once the pasta has cooked, add it back to the pot with the zucchini, zest and juice of one lemon and a generous pinch of salt and pepper. Stir through the crumbled feta and a little pasta water and top with the basil and toasted pine nuts.