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Pasta with zucchini, tomatoes and creamy lemon sauce

  • 4 persons
  • 20 min

Ingredients

4
  • cup Provamel Natural soya alternative to yogurt free from sugars
  • 2 chopped pointed peppers
  • fennel
  • 1 handful flat leaf parsley
  • tbsp thyme
  • 2 garlic gloves, thinly sliced
  • pint of cherry tomatoes
  • 3 medium zucchini, cut into strips
  • 1 tsp grated lemon zest
  • tsp salt
  • tsp ground black pepper
  • 1tbsp olive oil
  • 8 ounces pasta of choice cooked al dente

products

These products help to create great flavour

preparation

20 min
  1. Mingle the soya alternative to yogurt, lemon zest, salt and pepper.
  2. Heat the olive oil over medium-high heat in a large skillet. Add the zucchini and cook until wilted. Flip occasionally.
  3. Add the garlic to the zucchini and cook for another 30 secs until the garlic is golden brown.
  4. Ladle in the tomatoes and cook for about 2 mins until they are soft.
  5. Garnish the sauce with the pointed pepper, flat leaf parsley and thyme.
  6. Spoon the yogurt mixture in the skillet.
  7. Add the pasta and gently toss.
  8. Divide over 4 plates and enjoy!

tip

bake some stale bread spread with garlic and crumble this of the dish. Sure to add some crunchiness to this dish!

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