This creamy zucchini pasta is a deliciously Italian, European-style dinner that’s free of eggs, nuts and soy – perfect for those with allergies or food sensitivities.
Special diets: Vegetarian | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose |
⏱ 29 mins – easy
🍽 4 servings – 388 kcal per serving
|
Serving
282g |
Fat
5g |
Sat. fat
1g |
Sodium
458mg |
|
Carbs
71g |
Fibers
4g |
Sugars
6g |
Proteins
13g |
INGREDIENTS
- ¾ tsp salt
- 12 oz rigatoni pasta
- 3 zucchinis
- 1 half lemon
- 4 oz garlic soft cheese with herbs
- 3 tbsp whole milk
- 1 tbsp olive oil
TOOLS
- 1 knife
- 1 zester
- 1 saucepan
- 1 wooden spoon
- 1 colander
- 1 frying pan
- 1 plate
STEPS
Cut the zucchinis thinly lengthwise.
Zest the lemon using a zester.
Put 17 cups of water and half tsp of salt in a saucepan and boil for 3 minutes. Then add rigatoni pasta and cook for 8 minutes. Remove from heat to get cooked pasta.
Drain the cooked pasta in a colander.
Warm the olive oil in a large pan, then add the chopped onions. Cook for 5 minutes before adding the diced sweet potatoes, carrots, and parsnips. Cook for 3 minutes more, then stir in the chopped red chili peppers and ground cumin using a wooden spoon. Cook for 5 minutes before adding green lentils and vegetable broth to the pan. Simmer for 25 minutes on low heat, then remove from heat. Combine whole milk, 2 tbsp water, and 1/4 tsp salt in a pan and blend with a hand blender. Return to the stove for 2 minutes, stirring with a wooden spoon, before turning off the heat.
It’s ready to be served !
