Easy pasta with zucchini, garlic and mozzarella M

J for Jellyfish
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Spaghetti aglio et olio
Macaroni and cheese
Pasta Alfredo

INGREDIENTS

400 g linguine

1 zucchini

2-3 cloves garlic

1 yellow onion

1-2 pepperoncino chillies

salt and pepper

olive oil

60 g arugula

0.5 lemon, zest and juice

125 g buffalo mozzarella

DIRECTIONS

1. Cook the pasta according to the instructions on the package. Cook time might vary, but always use a lot of water, a good pinch of salt and cook until al dente. Drain well using a strainer or a colander.


2. Divide the zucchini lengthwise once and then cut it into thin quarters. Mince the garlic and chop the onion finely.


3. In a frying pan heat the olive oil over medium heat and fry the zucchini, garlic and pepperoncino slowly until the zucchini softens and get some colour. Season to taste with salt and freshly ground black pepper.


4. Add the cooked pasta to the pan, turn in the arugula and squeeze juice and grated zest from the lemon. Top the pasta with thinly sliced buffalo mozzarella and serve immediately.

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Image by Jeff King

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