John Myers
Zucchini and Lentil Pasta
The perfect zucchini and lentil pasta recipe with a picture and simple step-by-step instructions.
- 150 g Spaghetti
- Salt
- 150 g Lentils red
- 1 medium sized Zucchini
- 2 Fresh shallots
- 1 Chilli pepper
- 1 tbsp Rapeseed oil
- 50 ml Cream
- 30 g Finely grated mountain cheese
- Pepper from the grinder
- Cook the spaghetti in plenty of boiling salted water according to the instructions on the package. Cook the red lentils for about 5-8 minutes.
- Wash the zucchini, cut into half slices. Peel the shallots and cut into half rings. Cut the chili pepper into rings. Fry everything in a large pan with oil and continue frying for 5 minutes over a medium heat. Pour in the cream.
- Drain the pasta and lentils, collect 50 ml of pasta water and mix with the vegetables. Season with salt and pepper. Spread the courgette and lentil pasta on plates and serve sprinkled with mountain cheese.
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