Olive oil zucchini pasta is a light dish made by gently sautéing grated zucchini in olive oil and mixing it with boiled pasta and dill. It stays flavorful when cold and makes a refreshing addition to summer meals.
Boil the pasta in salted water according to the package directions, then drain and rinse with cold water.
Heat the olive oil in a pan and add the garlic and grated zucchini. Sauté over medium heat for 12 minutes, until all the liquid has evaporated.
Mix the sautéed zucchini with the pasta, dill, lemon juice, and salt. Serve at room temperature or cold.
Wait until all the liquid from the zucchini has evaporated before mixing it with the pasta or the dish may be watery. Rinse the pasta with cold water after boiling to keep it from sticking together. Allergen: contains gluten (pasta/wheat flour).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
