Pasta, Mafalda with Zucchini, Carrot Ribbons and Lemon Zest, this pasta dish is fun, colorful, full of flavor and festive! Ribbons of pasta, Mafalda, ribbons of vegetables, zucchini, carrots, and spring onions all tossed together with loads of fresh basil and parmesan cheese, delicious. A simple pasta dish, that takes minutes to prepare. Shaving the vegetables into thin ribbons allows them to cook faster. The thinly sliced vegetables mixed with the ribbony Mafalda creates the perfect pasta to sauce ratio. The colorful vegetables twist and twirl with and around the pasta. A last touch for this dish is to finish it off with a light dusting of lemon zest. This plate of pasta is great for a meatless meal option and wonderful for entertaining friends and family. Pasta, Mafalda with Zucchini, Carrot Ribbons and Lemon Zest. Let’s Cook!
Pasta, Mafalda with Zucchini, Carrot Ribbons and Lemon Zest
Pasta, Mafalda with Zucchini, Carrot Ribbons and Lemon Zest, a colorful, fun and festive pasta dish, great for a meatless meal!
- 1/2 lb Mafalda pasta, or ribbon like pasta, imported
- 1 large 2 small Zucchini
- 2 Spring onions
- 2 large Carrots
- 3 large Garlic cloves, crushed
- 1/2 cup Chopped fresh basil
- 3 tbls Extra virgin olive oil
- 1 Lemon for zesting 1/2-3/4 zested (to taste)
- Sea salt and fresh ground pepper
- 1/4-1/2 cup Imported Parmesan cheese
Fill a pot with water, bring to full boil
Peel the carrots, lay them flat on a cutting board, with a vegetable peeler working lengthwise, peel the carrot into ribbons
Wash and cut the stem off of the zucchini, lay the zucchini on the cutting board and along it's length with a vegetable peeler, carefully slice the zucchini into ribbons.
Clean and cut the onions in half, thinly slice lengthwise into long thin strips
In a wok style skillet large enough to finish cooking the pasta, add the olive oil. Crush the garlic cloves into the oil, on a medium heat, lightly brown the garlic.
Add the zucchini, carrots and onions, mix gently with garlic and oil. Salt and pepper to taste. Cook for 8-10 minutes until the vegetables soften, but still retain their shape. Grate lemon peel into the vegetable mixture. Remove from heat until the pasta is cooked
When the water comes to a rolling boil, add sea salt then pasta, time for 1 minute less than the package indicates for al dente.
Heat the vegetable mixture, on a medium heat, with a pasta spoon, lift the Mafalda drain over the water, add to the vegetables mixing, add the Parmesan cheese, and fresh chopped basil, if the mixture seems dry add water from the pasta pot. Add a dusting of lemon peel onto the plated pasta.
Another interesting pasta dish to try