Monini Olive, Zucchini & Lemon Zest Pasta
Monini Olive, Zucchini & Lemon Zest Pasta
Monini’s Italian crafted extra virgin olive is made with olives harvested at the right degree of ripeness for flavour and cold-pressed for quality. Fresh, fruity and balanced it delivers that unmistakable Italian taste to elevate your everyday cooking and dishes. For more information visit Instagram @moniniaustralia
Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1/3 cup Monini Classico Extra Virgin Olive Oil
- 5 zucchinis, thinly sliced
- 1–2 garlic cloves, skin on & bruised with the back of a knife
- Pinch salt flakes
- 400g dried pasta
- 1/3 cup pecorino, freshly grated
- 1/3 cup Monini Organic black Leccino and green Bella di Cerignola pitted olives, roughly chopped
- Freshly ground black pepper
- Basil leaves & finely grated lemon zest, to serve
Method
- Heat 2 tbsp of extra virgin olive oil in a large frying pan over medium heat, add the thinly sliced zucchini and bruised garlic cloves and cook, stirring, for 5–6 mins or until golden. Season with salt. Discard the garlic and set aside.
- Meanwhile, bring a large saucepan of salted water to the boil. Add in pasta and stir well. Cook, stirring occasionally, until al dente (generally 1 min less than the cooking time recommended on the packet).
- When the pasta is ready, return the frying pan with the zucchini to medium heat.
- Using a slotted spoon, transfer the pasta straight to the frying pan, dragging a little of the cooking water with it, then toss well to combine with the oil and zucchini.
- Remove the pan from the heat and add the pecorino. Stir vigorously to allow the residual heat from the pan to melt the cheese and create a luscious sauce.
- Add the chopped olives and stir through.
- Divide among bowls and serve immediately with a good grinding of fresh black pepper, lemon zest, and drizzle with the remaining extra virgin olive oil. Garnish with basil leaves.
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