Here’s another one of the great meals that my little mommy made for me when I was home last month. I love the fact that it uses fresh zucchini (courgettes) as the pasta. I’ve used zucchini as pasta before (normally raw with a pesto or vegan alfredo cream sauce), but because the zucchini here is heated-up just a little bit, it does seems more like “real” pasta. For me though, it’s the tomatoes and lemon zest that make this especially lovely and summery. I wanted to post this as soon as possible, so that those of you in the Northern hemisphere can take advantage of the fresh zucchini and tomatoes that are overflowing at the markets right now (and in your backyard gardens if you’re lucky). Summer in Sydney is just around the corner, so I imagine that I’ll be eating this on my balcony in no time – although, let’s face it, it’s almost always “eat-outside” weather in this awesome city!
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 2 tsp lemon zest
- ½ tsp crushed red chili pepper
- ½ lb (250g) cherry tomatoes, halved
- 4-6 small zucchini (courgettes) (if possible, a mix of yellow and green ones, julienned into long pieces (or peeled lengthwise), enough to fill pasta bowls/plates for two people)
- freshly squeezed juice of ½ lemon
- fresh basil leaves
- salt and pepper
- Heat olive oil in a frying pan, add garlic, lemon zest, and crushed red chili pepper and cook for one minute.
- Add cherry tomatoes and zucchini, and cook for one minute.
- Add lemon juice, fresh basil, salt and pepper and toss to combine.