The fragrant mint and zest lemon tang in this light vegetarian pasta are made all the better with a drizzle of olive oil.
- Cook pasta in a saucepan of salted boiling water until al dente. Drain.
- Meanwhile, heat 2 tbs of the oil in a frying pan over medium-high heat. Cook the zucchini and garlic, stirring, for 3 minutes or until zucchini starts to soften. Pour in wine and bring to a simmer. Add peas and cook for 2 minutes or until peas are just tender. Season. Add pasta, lemon rind, chopped mint and remaining olive oil to the pan. Toss to combine.
- Divide the pasta among bowls. Drizzle with extra oil and serve with mint leaves and cheese.
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Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set