Zucchini Pasta with Almonds and Lemon 15.03.2012

Extremely quick and easy, and uses stuff that we tend to have on hand all the time – and best of all, it’s very summery and fresh-tasting.


  • Short pasta (fusilli or farfalle would work nicely; this dish also suits wholemeal pasta) for 2
  • Olive or grapeseed oil for cooking
  • 1-2 cloves of garlic
  • 2 zucchini, halved lengthways and then sliced thinly
  • A little bit of harissa, or some fresh chilli
  • zest and juice of one nice lemon
  • ¼ cup slivered almonds, or chopped raw almonds (flaked almonds probably wouldn’t work so well)
  • sea salt and black pepper
  • Nice olive oil for finishing


Put the pasta on to cook according to the packet directions.

Meanwhile, heat the cooking oil over medium heat, and then cook the garlic gently for a minute or so – don’t let it burn or crisp though, because it will make everything bitter.

Add the harissa and the zucchini and cook for about five minutes, or until the zucchini has softened and gone a bit golden or light brown in places. Flavour. Mmm.

Add the almonds and cook for a further couple of minutes – you don’t want to take the bite out of the almonds, but they should soften a little bit.

Finally, drain the cooked pasta and add it to the zucchini, along with the lemon juice, zest, a good slug of nice olive oil, and some salt and pepper to taste. Mix it all together.


Serves 2.

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Virginia makes web things and food things. Mainly bread. Oh, bread.

Comments on Zucchini Pasta with Almonds and Lemon

Sophie on 15 March 2012:

I would like to testify to the extreme deliciousness of this recipe.

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