Served hot as a pasta or warm as a side salad, this dish is so easy to throw together and is great alongside grilled chicken or lamb.
1 knob of butter
1 tablespoon olive oil
3 zucchini, thinly sliced
1 teaspoon brown sugar
¼ teaspoon chilli flakes
300 grams paccheri or rigatoni pasta (see Cook’s note)
2 cloves garlic, thinly sliced
½ teaspoon finely
grated lemon zest
½ cup kalamata olives
½ cup fresh basil leaves
sea salt and cracked pepper
¼ cup finely grated parmesan
100 grams feta, crumbled
Heat the butter and oil in a large sauté pan. Add the zucchini and fry for 5-8 minutes until soft and golden, then add the brown sugar and chilli flakes and fry for a further 2 minutes.
Meanwhile, bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions then drain and set aside.
Add the garlic to the sauté pan and fry for 2 minutes on a low heat. Remove from heat and add the lemon zest, olives and fresh basil. Add the cooked pasta and gently toss to combine. Season with salt and pepper.
To serve: Just before serving, top with parmesan and feta.
Cook’s note: Paccheri-shaped pasta can be found at specialty food stores, but rigatoni will also work well.