Zucchini and ricotta pasta salad

Zucchini and ricotta pasta salad


Zucchini is high in dietary fibre and low in calories which makes it an important vegetable to include in ones diet. Lightly grilled, its flavour is enhanced in this low-fat pasta salad.

The ingredient of Zucchini and ricotta pasta salad

  1. 500g dried shell pasta
  2. 4 (600g) zucchini
  3. 400g fresh low-fat ricotta cheese
  4. 1/4 cup chopped fresh mint leaves
  5. 1/4 cup chopped fresh chives
  6. 1 lemon, rind finely grated, juiced
  7. 1/4 cup olive oil

The instruction how to make Zucchini and ricotta pasta salad

  1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Rinse under cold water.
  2. Meanwhile, 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.
  3. Combine 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.

Nutritions of Zucchini and ricotta pasta salad

calories: 700.987 calories
calories: 23 grams fat
calories: 6 grams saturated fat
calories: 93 grams carbohydrates
calories: 5 grams sugar
calories: 27 grams protein
calories: 229.28 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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