Zucchini & Lemon Pasta

This bright zucchini and lemon pasta is the essence of spring — light, fresh, and full of sunshine flavour. It's on the table in just 20 minutes.

Instructions

1. Cook fusilli: Bring a large pot of salted water to a boil. Cook 200g fusilli until al dente. Reserve 80ml pasta water and drain.
2. Prepare zucchini: Slice 2 zucchinis into thin rounds or ribbons using a peeler. Heat 40ml olive oil in a wide pan over medium-high heat and sauté zucchini for 4–5 minutes until lightly golden.
3. Add lemon: Zest and juice 1 lemon directly into the pan. Stir to combine with the zucchini.
4. Combine: Add cooked fusilli to the pan with a splash of pasta water. Toss until everything is coated and glossy.
5. Serve: Plate with extra lemon zest and a drizzle of olive oil.