2 tbsp olive oil
4 zucchini/courgettes, halved and thinly sliced
1 tbsp garlic infused oil
300g gluten free pasta
small bunch basil, most chopped
1 tbsp chopped chives
zest 1 lemon
50g parmesan (or vegetarian alternative), grated, plus extra to serve (optional)
50g pine nuts, toasted
250g feta or mozzarella
Heat the oil in a large frying pan. Cook the zucchini/courgettes for 8 mins until softened.
When they are just beginning to colour, add the garlic oil and cook for 2 mins more.
Cook the gluten free pasta following pack instructions. Drain, reserving a little of the water.
Tip the pasta into the zucchini/courgette pan with the basil, chives, lemon zest, Parmesan and pine nuts.
Season, dot over the feta/mozzarella and mix gently. Serve sprinkled with extra Parmesan, if you like.
Recipe adapted from: Good Food