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