Zucchini is high in dietary fibre and low in calories which makes it an important vegetable to include in one’s diet. Lightly grilled, its flavour is enhanced in this low-fat pasta salad.
Ingredients
- 500g dried shell pasta
- 4 (600g) zucchini
- 400g fresh low-fat ricotta cheese
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh chives
- 1 lemon, rind finely grated, juiced
- 1/4 cup olive oil
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.
- Step 2Meanwhile, using a vegetable peeler, peel long, thin strips from zucchini. Lightly grease a barbecue plate or chargrill. Heat over medium-high heat. Cook zucchini, in batches, for 1 to 2 minutes each side or until lightly browned.
- Step 3Combine pasta, zucchini, ricotta, mint, chives, 2 teaspoons lemon rind, 1/4 cup lemon juice and oil in a large bowl. Season with salt and pepper. Toss to combine. Serve.
- Vegetarian
Nutrition
2933 kj
Energy
23g
Fat Total
6g
Saturated Fat
27g
Protein
229.28mg
Sodium
5g
Carbs (sugar)
93g
Carbs (total)
All nutrition values are per serve
Notes
This salad is a great match for chargrilled chicken or seafood. You could also use elbow pasta or angel hair pasta. Did you know cold pasta has more resistant starch (a type of fibre that promotes digestive health) than warm pasta?
- Author: Kirrily La Rosa
- Image credit: Steve Brown
- Publication: Super Food Ideas
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