Fast, fresh, filling & delicious!
Faff Factor: 3/5 • Flavour: 4.5/5 • Fridge-to-face: 20 mins
Recipe adapted from Ottolenghi’s Plenty
(Serves 4 +)
1/2 cup oil for frying (I use grapeseed)
3 medium zucchinis
1 1/2 tbsp red wine vinegar
1 1/2 cups frozen soy beans (shelled edamame)
1 large bunch fresh basil, shredded*
1 handful fresh parsley
1/3 cup olive oil
2 1/2 – 3 cups dry pasta shapes (enough for 4 people)
Grated zest & juice of 1 lemon
1 1/2 tbsp small capers
Salt & pepper
Crumbled feta (optional)
*Can sub in a big blob of store bought pesto if fresh basil not available.
1. Fill and boil the kettle.
2. Put pasta on to cook in a big pot with lots of water and a pinch of salt. Set a timer according to packet instructions to avoid mushy pasta.
3. Heat oil in frying pan to med/high. Cut zucchini into 5mm-ish slices and fry in batches until golden brown on both sides. As they are cooked, transfer to colander to drain.
4. Place fried zucchini slices in a bowl with vinegar, toss gently and set aside.
5. Put soy beans in a bowl and cover with boiling water for 3 minutes. Drain and set aside.
6. In a food processor, blitz 1/2 the basil, all the parsley, olive oil, salt & pepper.
7. Drain pasta once al dente, rise under cold water and shake dry. Return to the pan it was cooked in.
8. Pour zucchini & their juices over the pasta. Add soy beans, basil paste, lemon zest & capers. Add lemon juice , salt & pepper to taste. Stir in remaining basil & serve.
9. Sprinkle over crumbled feta if using.
– Can easily increase the quantity of zucchini to up the veggie content.
– A big handful of fresh arugula, spinach or mandolin sliced purple cabbage is a nice addition.
– Sprinkle over some hemp seeds or toasted pumpkin seeds for a protein boost.
– Original recipe also calls for torn buffalo mozzarella.
– The frying up of the zucchini is a bit of a pain in the arse, but while you’re doing that you can have your pasta and soy beans cooking… so not really that bad.
– If you don’t want to dirty your food processor making basil paste, simply chop up all the herbs and toss straight into the pasta with olive oil. Even easier, chuck in a big blob of store bought pesto instead of fresh basil & oil. (Note: pesto likely contains cheese)
– My wee one LOVES capers, but for those that don’t, easy to dish up before capers (or anything else they don’t love) gets added. Plain pasta and cheese (again!) anyone?
– Top marks. Totally dinner party worthy. Serve with a big simple green salad (torn leaves, oil, vinegar), maybe some nice oven warmed bread for soaking up herby oily goodness.