Ingredients


175g gluten free pasta

2 tbsp toasted blanched almond

2 small or 1 medium zucchini

1 tbap garlic infused oil

large bunch basil

2 tsp olive oil

3 rounded tbsp grated parmesan (or vegetarian alternative)

1 tbsp lemon juice


Serves - 2








Method


Cook the gluten free pasta in plenty of boiling salted water according to pack instructions.

Meanwhile, finely chop the almonds, chop the zucchini into small chunks and strip the basil leaves from the stalks.

Heat the oil in a large frying pan and fry the zucchini for 2-3 mins until starting to soften, then pour in the garlic infused oil and half the basil and cook for 1 min more.

Drain the gluten free pasta and add to the zucchini, along with the almonds, the rest of the basil, the Parmesan, salt, pepper and lemon juice.

Toss everything together and serve with extra Parmesan on the side.


Recipe adapted from: Good Food

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