Zucchini Ribbon Pasta

Name: Zucchini Ribbon Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounces fusili; 3 tablespoons olive oil; Zest of 1 lemon; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon oregano; 2 zucchini; 1 avocado; 1 cup cherry tomatoes; ¼ cup crumbled goat cheese; 2 tablespoons chopped fresh parsley leaves; 2 tablespoons pine nuts

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Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Course
Main Course
Cuisine
American, Vegetarian

Zucchini Ribbon Pasta

Iris Warren

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With spring upon us, it’s time to pack in our fresh veggies with this pasta – perfect for Meatless Monday!

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Ingredients

Servings

8 ounces fusili
3 tablespoons olive oil
Zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
½ teaspoon oregano
2 zucchini trimmed and halved lengthwise
1 avocado halved, seeded, peeled and diced
1 cup cherry tomatoes halved
¼ cup crumbled goat cheese
2 tablespoons chopped fresh parsley leaves
2 tablespoons pine nuts

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Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a small bowl, whisk together olive oil, lemon zest, lemon juice and oregano; set aside.
Using a mandoline or vegetable peeler, shave zucchini into long wide ribbons.
In a large bowl, combine pasta, zucchini ribbons, avocado, cherry tomatoes, goat cheese, parsley, pine nuts and olive oil mixture.
Serve immediately.