• 9 nests of tagliatelle
  • 2 tbsp olive oil + extra
  • 1 brown onion
  • 2 cloves garlic
  • 2 zucchini
  • 1 organic lemon, zest + juice
  • generous handful of fresh basil
  • chili flakes, to taste
  • salt & pepper
  • grated parmesan cheese, to serve


  1. Prep by chopping the onion, mince the garlic and cut the zucchini into half moons.
  2. Heat 2 tbsp olive oil in a large frying pan. Lower heat to medium low and add the onion. Cook while stirring for about 5 min or until translucent. Add the garlic and chiliflakes and cook for another 2 min or so. Then add zucchini, sprinkle of salt and let cook on medium high heat for about 10 min or until the water has cooked away and the zucchini is completely soft. Add the lemon juice and zest and season to taste with salt and pepper.
  3. Meanwhile, cook the pasta according to the instructions on the packet. Drain when the pasta is still a little al dente. Transfer to the frying pan along with the basil and stir to combine. Top with grated parmesan cheese, freshly cracked pepper and drizzle of olive oil. Serve immediately.
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