Pasta with zucchini, basil and lemon sauce recipe

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

Written by Stephanie Alexander Kitchen Garden Foundation
vegetarian lunch
  • Serves: 4


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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.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

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