Farfalle Pasta with Zucchini Mint and Almonds
Delight your taste buds with this vibrant Farfalle Pasta with Zucchini Mint and Almonds, a light yet satisfying dish that’s perfect for any season. Featuring tender ribbons of zucchini tossed with al dente farfalle, this recipe is elevated by the aromatic freshness of mint leaves, the crunch of toasted slivered almonds, and a zing of lemon zest and juice. The dish comes together effortlessly in under 35 minutes, thanks to a simple sauté of garlic and olive oil that forms the perfect base for the bright flavors to shine. Finished with a sprinkle of Parmesan cheese for richness, this pasta recipe is a masterpiece of texture and flavor. Perfect for weeknight dinners or as a refreshing vegetarian main course, it’s a must-try for anyone looking to savor a healthy, Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 300 grams farfalle pasta
- 2 medium zucchini
- 10 grams fresh mint leaves
- 50 grams slivered almonds
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 30 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, use a vegetable peeler to slice the zucchini into thin ribbons. Set aside.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant. Remove from the heat and set aside.
In a large skillet, heat the extra-virgin olive oil over medium heat. Finely chop the garlic and add it to the skillet, cooking for 1-2 minutes, or until fragrant but not browned.
Add the zucchini ribbons to the skillet and sauté for 3-4 minutes, stirring gently, until just tender.
Stir in the cooked farfalle pasta, lemon zest, lemon juice, and a splash of the reserved pasta cooking water. Toss well to combine, adding more water if needed to loosen the sauce.
Season the pasta with salt and black pepper to taste. Remove the skillet from the heat and tear the fresh mint leaves into smaller pieces, adding them to the pasta.
Transfer the pasta to serving plates. Sprinkle with the toasted almonds and grated Parmesan cheese.
Serve immediately and enjoy the fresh, bright flavors!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6602 mg | 287% | |
| Total Carbohydrate | 269.7 g | 98% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 40.6 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1324 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
