Pasta with zucchini and lemon
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for making pasta from shells with zucchini and lemon.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. olive oil
- 4 zucchinis, cut into half-moons
- 2 crushed garlic cloves
- 1 finely chopped red chili pepper
- Salt and ground black pepper
- 350 g pasta shells
- 125 g low-fat cream cheese
- 65 g grated parmesan
- Zest and juice of 1/2 lemon
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Cooking the dish according to the recipe:
- Heat the oil in a large saucepan, add the zucchini, garlic, and chili, season with salt and pepper. Cook for 3 minutes over high heat, then reduce the heat to medium, cover, and simmer for about 7 minutes, until softened.
- Meanwhile, cook the pasta in boiling salted water according to package directions.
- Add cream cheese, Parmesan, lemon zest, and juice to the zucchini. Stir in 4 tablespoons of the pasta cooking water to create a sauce. Drain the pasta in a colander and toss with the zucchini. Season with pepper and salt to taste and serve.
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