I know it sure feels like summer is over with low temperatures (at least where we are) and everybody back in school but you can break back a little of that summer feeling with help from the bounty and flavour of summer.
We recently bought a julienne peeler and that is what we used to get the zucchini all teeny tiny. You can't really see the little strips here because it really cooks down and mixes well with the onions - making for a delicious mash-up of ingredients.
Usually we prefer to use bow ties for this dish but who doesn't love a little rigatoni every once and a while?! I think the bow ties seem a bit lighter and summery, though.
This recipe comes from one of our favourite cookbooks: Meals in Minutes Vegetarian. It's part of The Australian Women's Weekly Cookbooks. This edition probably isn't in print anymore so unfortunately you probably wouldn't be able to find it. But that's why we're here to share our favourite recipe!
Zucchini and Lemon Pasta
adapted from Meals in Minutes - Vegetarian
1 Bag pasta
3/4 cup olive oil
1 small onion, thinly sliced
2 cloves garlic, chopped fine
2 cups green zucchini, grated
2 cups yellow zucchini, grated
3 tsp finely grated lemon zest
1/3 cup lemon juice
1/3 cup loosely packed, chopped chives
1/4 cup toasted pine nuts
Get your pasta cooking.
Heat a tbsp of oil in a large frying pan; cook onion and garlic until onion softens.
Add zucchini over high heat, stirring, until zucchini is just tender, remove from heat.
Once pasta is cooked and strained add to zucchini mixture with remaining oil, rind, juice, nuts, and chives. Toss it all up!