This light, fragrant sauce goes well with thin pasta like spaghetti, angel hair or linguine

vegetarian lunch

Serves: 4

Ingredients

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What to do

  • 1. Bring large pot of water to the boil.

  • 2. Add the basil and garlic to the mortar and pestle and crush together.

  • 3. Slowly add the olive oil into the mortar while pounding the mixture.

  • 4. Pound the mixture until it is a coarse paste, then add the lemon rind, lemon juice and half the parmesan. Mix thoroughly.

  • 5. Season to taste with salt and pepper, remembering that pasta sauce needs to be well seasoned. Set aside.

  • 6. Finely slice the zucchini.

  • 7. Add the pasta to the boiling salted water to cook.

  • 8. Heat 1 tablespoon of olive oil in a large frying pan.

  • 9. Stir in the zucchini and a pinch of salt and pepper.

  • 10. Cook zucchini for 2 minutes, stirring constantly.

  • 11. Add the garlic and basil sauce to the cooked zucchini.

  • 12. Use tongs to add the cooked pasta directly from the pot to the pan and toss through, adding a small amount of pasta water if required.

  • 13. Pour into serving platter and sprinkle with remaining parmesan.

  • This recipe is adapted from an original by Foster Primary School, Victoria.

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