I love to eat pasta, but when I am looking for a lighter meal, zucchini noodles are my favourite option. Especially in summer as they can be prepared both hot or cold and still taste delicious, says Bronte from 1 Million Women
250 g pipe Rigate 200 g cherry tomatoes, halved 150 g fresh goat’s cheese 125 g black olives (Niçoise) 1 small bunch of basil, torn 1 garlic clove, thinly sliced 1 onion, thinly sliced 4 tbsp. olive oil 1 sprig of thyme 1 sprig of rosemary freshly ground black pepper 1 tsp. rock salt water Put all the ingredients into a large saucepan in the order listed. Cook for approximately 15 minutes over medium heat, stirring regularly. About 3/4 inches of cooking liquid should remain at the end.
This came about because I had some extra cooked salmon fillets to use from the previous night. You could certainly add your own choice of veggies to this (carrot, corn, whatever) and change the cheese. I thought it turned out surprisingly good considering I was winging it. Hope you like it. (I have amended the cooking time based on reviews.)
Sam the Cooking Guy's Lemon Pasta 1/4 cup butter Juice of 1 lemon Zest from 2 lemons Fresh ground pepper Grated Parmesan Pound of whatever kind of pasta you like. Melt butter in small pot, and add lemon juice. Add lemon zest and mix. Cook pasta, drain, put back in pot and add lemon sauce. Put on serving plate - sprinkle with fresh ground pepper, parmesan and a little more zest It's all good!!