Farfalle Pasta with Zucchini Mint and Almonds
Delight your taste buds with this vibrant Farfalle Pasta with Zucchini Mint and Almonds, a light yet satisfying dish that’s perfect for any season. Featuring tender ribbons of zucchini tossed with al dente farfalle, this recipe is elevated by the aromatic freshness of mint leaves, the crunch of toasted slivered almonds, and a zing of lemon zest and juice. The dish comes together effortlessly in under 35 minutes, thanks to a simple sauté of garlic and olive oil that forms the perfect base for the bright flavors to shine. Finished with a sprinkle of Parmesan cheese for richness, this pasta recipe is a masterpiece of texture and flavor. Perfect for weeknight dinners or as a refreshing vegetarian main course, it’s a must-try for anyone looking to savor a healthy, Mediterranean-inspired meal.
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Ingredients
- 300 grams farfalle pasta
- 2 medium zucchini
- 10 grams fresh mint leaves
- 50 grams slivered almonds
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 30 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
Step 2
While the pasta is cooking, use a vegetable peeler to slice the zucchini into thin ribbons. Set aside.
Step 3
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant. Remove from the heat and set aside.
Step 4
In a large skillet, heat the extra-virgin olive oil over medium heat. Finely chop the garlic and add it to the skillet, cooking for 1-2 minutes, or until fragrant but not browned.
Step 5
Add the zucchini ribbons to the skillet and sauté for 3-4 minutes, stirring gently, until just tender.
Step 6
Stir in the cooked farfalle pasta, lemon zest, lemon juice, and a splash of the reserved pasta cooking water. Toss well to combine, adding more water if needed to loosen the sauce.
Step 7
Season the pasta with salt and black pepper to taste. Remove the skillet from the heat and tear the fresh mint leaves into smaller pieces, adding them to the pasta.
Step 8
Transfer the pasta to serving plates. Sprinkle with the toasted almonds and grated Parmesan cheese.
Step 9
Serve immediately and enjoy the fresh, bright flavors!
Nutrition Facts
| Serving size | (852.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1975.1 |
| Total Fat 79.5g | 0% |
| Saturated Fat 13.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 30mg | 0% |
| Sodium 6601.5mg | 0% |
| Total Carbohydrate 269.7g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 40.6g | |
| Protein 64.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 594.2mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 1324.0mg | 0% |
Source of Calories