Healthy low fat recipe for daily low fat diet menu
Cooking Time: 10 minutes
Ingredients Prepared:
350g dried rigatoni pasta
2 tsp olive oil
450g (about 3 medium) zucchini, trimmed, thinly sliced
3 garlic cloves, crushed
1 fresh red birdseye chilli, deseeded, finely chopped
400g egg tomatoes, finely chopped
2 tbs fresh lemon juice
1/2 cup chopped fresh continental parsley
30g finely grated parmesan
1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
2. Meanwhile, heat the oil in a large frying pan over high heat. Add the zucchini, garlic and chilli, and season with salt and pepper. Cook, stirring occasionally, for 3 minutes or until the zucchini is light golden.
3. Add the tomato and lemon juice and cook, stirring, for 2 minutes or until heated through.
4. Add the tomato mixture, parsley and parmesan to the pasta and toss until well combined. Divide among serving bowls and serve.
