This zesty and creamy lemon and zucchini pasta is a filling fettuccine for your midweek family menu.
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Cook the fettuccine in a saucepan of boiling water following packet directions or until al dente. Drain, reserving 2 tbs of the cooking liquid.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the zucchini and cook, stirring, for 3 mins or until just tender. Add garlic and cook for 1 min or until aromatic. Stir in the pesto, lemon zest, lemon juice and mascarpone. Bring to a simmer. Season.
Add pasta and reserved cooking liquid to zucchini mixture and toss to combine. Divide among serving bowls. Sprinkle with parmesan and season with pepper to serve.
Serve with toasted pine nuts and lemon wedges
COOK. STORE. SAVE.
You’ll have half a tub of mascarpone leftover, the perfect excuse to make Curtis’ Lemon Mascarpone Mousse. Find the recipe at coles.com.au/lemonmascarponemousse.
COOK IT RIGHT
Buy it right
It’s worth grabbing fettuccine for this recipe. With a sturdy, flat ribbon shape, it’s the perfect pasta for soaking up creamy sauces.
Store it right
Store uncooked pasta in an airtight container in the pantry.
Cook it right
To avoid soggy pasta, cook it until al dente – cooked through but firm to the bite. Keep a little cooking liquid to thicken the sauce.