Chef Megan Mitchell

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Zucchini and Lemon Pasta Salad

  • Serves: 6
  • Complexity: medium
  • Print
Zucchini and Lemon Pasta Salad

Ingredients

  • 10 ounces short cut gluten-free pasta, such as penne, fusilli, bowtie or shells
  • Unsalted ghee, for sautéing
  • 2 medium zucchini, cut into 1/4-inch dice
  • Salt and pepper, to taste
  • 1 large lemon, zest and juice
  • 15-ounce can chickpeas, drained and rinsed
  • 2/3 cup packed basil leaves, finely chopped
  • 4 ounces feta or soft goat cheese
  • High quality extra virgin olive oil, for drizzling
  • OPTIONAL ADD-INS:
  • 1/3 cup pitted kalamata olives, halved
  • 1/4 cup diced sun-dried tomatoes
  • 1 large red bell pepper, 1/4-inch dice
  • 1/2 medium red onion, thinly sliced
  • 1 cup cherry tomatoes, quartered

Directions

  1. Cook the pasta in boiling salted water until al dente. Drain and set aside until needed.

  2. Bring a 10-inch nonstick skillet up to heat over medium. Add in the ghee and zucchini, sauté for 5-7 minutes or until golden brown. Remove from heat and season with salt and pepper.

  3. Place the cooked pasta in a large bowl. Add in the sautéed zucchini along with the zest and juice from the lemon, drained chickpeas, chopped basil and cheese. Sprinkle with salt and pepper, toss and taste for seasoning. If it feels too dry add a drizzle of EVOO.

    Serve cold or room temperature.

    Recipe Courtesy of Megan Mitchell

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