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Zucchini Ribbon Pasta
With spring upon us, it’s time to pack in our fresh veggies with this pasta – perfect for Meatless Monday!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course:
Main Course
Cuisine:
American , Vegetarian
Ingredients
- 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
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.
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