Worldly Wednesday – Summer Pasta

I made this Donna Hay Summer Pasta, when Dad and A1 were both away for the evening, and as it happened, Miss E conked it on her way home from child care and didn’t wake up – so damn shame – I got to eat it all myself!!
It’s from her ‘Fast, Fresh, Simple’ cookbook, which is another of the cookbooks I received in the mini cookbook collection…

You’ll need…

  • 200g spaghetti
  • 300g cherry tomatoes
  • 2 zucchini (courgette), sliced with a vegetable peeler
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • handful of basil leaves
  • handful of mint leaves
  • sea salt and cracked black pepper
  • 1 buffalo mozzarella (I’m very excited that my local Woollies now stocks this in its Geoff Jansz range, found near the Deli area, saves a trip to the specialty Italian grocer – my credit card is probably more happy about that, come to think of it…) torn into pieces

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Make it like this…
Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente. Drain.

While the pasta is cooking, make an incision in each tomato using a small, sharp knife. Tear in half, squeeze out the seeds and discard. (Do this carefully, mine were particularly juicy and I ended up with seeds all over me after a mis-aimed squeeze!)

Toss the pasta with the tomato, zucchini, lemon juice, olive oil, garlic, basil, mint, salt and pepper. Divide the pasta between serving plates and top with mozzarella to serve. Serves 2.

Perfect for an easy, Summer meal. I ate it with some sourdough olive loaf. Delish!

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