Lemon Zucchini and Parmesan Pasta


  • 1 lb of your favourite short pasta (rigatoni, penne or rotini work well)
  • 1 large zucchini, cut into bite size pieces
  • zest from ½ lemon
  • a large bunch of parsley, chopped
  • ½ cup freshly grated parmesan cheese
  • 1/3 cup Lemon Olive Oil
  • 2 Tbsp Garlic Olive Oil
  • salt and pepper 


  1. Bring a large pot of water to a boil and cook pasta until al dente. During the last two minutes or so of cooking time, add the cubed zucchini to the boiling pasta.
  2. Drain the pasta and zucchini and transfer to a large heat safe serving bowl. Add the rest of the ingredients and toss.

Serve warm.

July 22, 2019 — The Unrefined Olive