Zucchini with Bow-tie Pasta
ready in 20 min.
- 4 cups gluten-free Farfalle
- 2 small zucchini
- 2 Tbsps Avocado oil
- 1 clove garlic cloves (minced)
- ½ lemon (juiced)
- 1 Tbsp Nutritional yeast (or powder)
- small bunch of thyme
- freshly ground peppers
How healthy are the main ingredients?Avocado oilgarlic clovezucchinilemonthymesalt
Cook the pasta in a large saucepan of salted, boiling water until 'al dente'; 8 - 10 minutes.
Meanwhile, prepare the courgette by peeling into thin strips using a vegetable peeler. Heat the oil in a large saute pan set over a medium heat until hot.
Add the garlic and fry for 30 seconds. Add the courgette and continue to fry for a further 3 - 4 minutes until softened.
Drain the pasta, reserving half a cup of the cooking liquid, and add to the courgette. Toss well, loosening with a little of the cooking liquid.
Season to taste with salt and pepper. Spoon the pasta into bowls and garnish with the yeast, thyme, and saffron threads on top.