2 tbsp olive oil
5 zucchini (750 g), thinly sliced diagonally
3 cloves garlic, crushed
2 small red chillies, deseeded, finely chopped
350 g large pasta shells
1 tbsp finely grated lemon rind
2 tbsp lemon juice
100 g bunch rocket, chopped
1 cup grated pecorino cheese
½ cup chopped fresh parsley
Lemon wedges, to serve
- Heat oil in a large frying pan over a high heat. Add zucchini, garlic and chillies. Cook, stirring, for about 5 minutes, or until slightly softened. Season with salt and pepper.
- Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan.
- Add zucchini mixture, rind, juice, rocket, cheese and parsley. Season. Toss to combine.
- Serve with lemon wedges.