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26 Aug

Zesty & fresh zucchini and basil oil pasta

Recipe & Images by Nur Kasim

This pasta is really easy to make and will leave you wanting more. It’s perfect when you want the carbs but not the bloat!

Recipe

CUISINE

Pasta

TOTAL TIME

1 hour

SERVING

Serves 2 – 3

Ingredients

8 oz spaghetti (uncooked weight)
1.5 cups peas (frozen)
1 cup edamame beans (precooked and frozen)
1 large zucchini
2 cloves of garlic, minced
Juice of half a lemon
1 tbsp butter
1/4 cup olive oil (+1-2 tbsp to cook the veggies)
3 large handfuls of basil
Parmesan
Salt and pepper

Note: You can replace the edamame beans with more peas and zucchini. I prefer using frozen veggies which I can because it makes everything so much easier and just as tasty.

Method

  • To make the basil oil, prepare a bowl or pot of boiling water and another with ice water. Add the basil into the boiling water and remove it with a colander after a couple of seconds and add it directly into the ice water. Remove the basil from the ice water after a couple of seconds and let the excess water drain. Blend the basil with olive oil and set aside.
  • Cook the spaghetti to al dente and save the pasta water.
  • To a large hot pan, add 1-2 tbsp of olive oil and cook the zucchini on both sides until golden.
  • Add 1tbsp of butter, then the peas and edamame beans and cook for 1 minute.
  • Add the garlic and cook for a further 30 seconds to 1 minute.
  • Season with salt and pepper.
  • Add a little pasta water, some parmesan, the juice of half a lemon and the pasta and mix well until combined.
  • Serve the pasta with a little basil oil, more parmesan, lemon juice and black pepper.

Bon Appétit!